Fruit and nut jam
| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Quince | 1 | 14 | 850 g |
| Water | 1 | 14 | 850 g |
| Dried pears (sliced) | 3.5 | 100 g | |
| Dried figs | 3.5 | 100 g | |
| Prunes | 1.8 | 50 g | |
| Apricots | 3.5 | 100 g | |
| Smyrne raisins | 1.8 | 50 g | |
| Sugar | 1 | 1.6 | 500 g |
| Lemon peel (diced) | 0.9 | 25 g | |
| Orange peel (diced) | 0.9 | 25 g | |
| Orange zest, organic, 1 pinch | |||
| Lemon zest, organic, 1 pinch | |||
| Cinnamon powder, 1 pinch | |||
| Star anise powder, 1 pinch | |||
| Green Spanish anise | 0.7 | 2 g | |
| Walnut pieces | 2.6 | 75 g | |
| Almonds, blanched, chopped | 2.6 | 75 g | |
| Total appr. wt. | 6 | 3 | 2.802 kg |
| Method: Wipe the quince with a towel to remove the fuzz. Rinse them in cold water; remove the stem and the end piece. Cut them in quarters and place in a saucepan; cover with water. Bring them to a boil and let simmer for one hour, stirring occasionally. Drain the quince through a fine strainer and keep the juice. Place the sliced dried pears in the quince juice and let sit overnight. The next day, cut the figs, prunes and apricots into ¼-in. pieces, about the size of raisins. Add all the ingredients except the almonds and walnuts to the quince juice mixture. Bring the mixture to a boil for 5 to 10 minutes, stirring continually. Skim, and check the consistency (la nappe). Add the walnut pieces and chopped blanched almonds. Pour the jam in jars, seal, turn over and allow to cool overnight. Yields 12 8-oz. jars |
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© 2008 Penton Media Inc.
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