Quince and Habanero Jam
Posted by Steven Ripple on 11/17/2010
Tagged as quince, jam, sauce, condiment, habanero, spicy, chutney
Tagged as quince, jam, sauce, condiment, habanero, spicy, chutney
A friend gives me quinces every year from her families tree. They are one of those forgotten fruits. I think they are not popular because they are inedible raw. But they are very fragrant, and delicious. They are great in sweet and savory dishes both. They also make great potpourri additions or put into a decorative fruit display add a wonderful aroma to the air. They smell of apples and pineapples, and apple blossoms. This is one I made up from a basic quince jam recipe. Very few ingredients. Could be made without Habaneros - but the combination is really great.Yield 48 servings
Prep time
Cook time
Ingredients
20 Quinces
water
sugar
6 habanero peppers
2 tsp citric acid
Directions
1. Wash the quinces. Cut into quarters and remove seeds and core. There is no need to remove peel. I cut them out with a paring knife. Remove any hard or dark areas near stem or other end. by washing and cutting in half.
2. Put quartered quinces into blender and add water to nearly cover. Blend till smooth. Some chunks are OK.
3. Add to large pot and add about 1/2 the volume you have in quince puree or sugar. - Don't worry it's not that critical. Add citric acid.
4. Bring to boil and simmer till quince puree begins to turn a rose color and begins to thicken. Test by dropping in ice water. You can make this a real jam - thick or thinner as a sauce. Regardless, stop cooking when you have the desired consistency.
5. Take habaneros, remove stems, but leave seeds in (for the heat), and put in blender with about a cup of the quince jam mixture. Be careful as it will be hot. Blend (but let lid a little loose to let hot air to escape) till peppers are in small pieces. Add back to pot and bring to boil. Simmer for 5 minutes.
6. Ladle into hot, sterilized canning jars and seal. You can seal in a hot water bath if you wish.
Comments