Just to add to the cultural variety, in Romania, the eastern end of latin influence, "marmeladă" is one of 3 common kinds of fruit preserves - made by boiling fruits with no or relatively little sugar (maybe 1:10 sugar to fruit) until they harden into a paste. Apricot and plums are the most commonly used fruit for marmelade.
The 2 preserve is "gem" (jam), which is similar, but made with some more sugar (say 4:10 upto 5:10), and ending up as more of a mush than a paste - coincidentally, this is the most common way of preserving quinces.
The third one is "dulceață" (which translates ad literam to "sweetness") which is made with 1:1 sugar to fruit and ends up with whole fruit floating in a fruity sweet colored syrup (sometimes the fruit are dipped in calcium hydroxide before boiling to ensure they stay firm) - usually for strawberries, forest fruit, apricots, even peaches.
We also make a quince jelly called "peltea" (a Turkish word), a clear, stiff, extremely sweet gelatin. This seems to be the exact equivalent of Portuguese marmelada.
The 2 preserve is "gem" (jam), which is similar, but made with some more sugar (say 4:10 upto 5:10), and ending up as more of a mush than a paste - coincidentally, this is the most common way of preserving quinces.
The third one is "dulceață" (which translates ad literam to "sweetness") which is made with 1:1 sugar to fruit and ends up with whole fruit floating in a fruity sweet colored syrup (sometimes the fruit are dipped in calcium hydroxide before boiling to ensure they stay firm) - usually for strawberries, forest fruit, apricots, even peaches.
We also make a quince jelly called "peltea" (a Turkish word), a clear, stiff, extremely sweet gelatin. This seems to be the exact equivalent of Portuguese marmelada.