Ingredients with Measurements:
- 1 pound murta berries
- 1 pound quince (membrillo)
- 2 cups sugar
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Canning jars and lids
Step-by-step instructions:
1. Rinse the murta berries and quince, then remove any stems or leaves.
2. Cut the quince into small pieces and place them in a large pot with enough water to cover them. Bring to a boil and simmer until the quince is soft, about 20 minutes.
3. Using an immersion blender or food processor, puree the quince until smooth.
4. Add the murta berries, sugar, and lemon juice to the pot with the quince puree. Stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally.
6. Skim off any foam that forms on the surface of the jam.
7. Test the jam for doneness by placing a small amount on a plate and letting it cool. If it sets and wrinkles when pushed with your finger, it is ready.
8. Ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with the lids.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water and let them cool. Check the seals to ensure they are tight.
11. Store the jam in a cool, dark place for up to a year.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Simmer over medium heat
Serving size:
Makes about 4 cups of jam
Nutritional information:
Calories per serving: 50
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- Murta berries can be substituted with raspberries or blackberries.
- Quince can be substituted with apples or pears.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a splash of red wine for a deeper flavor.
- Use lime juice instead of lemon juice for a different citrus flavor.
Tips and tricks:
- Use a potato masher to break up the quince while it is cooking to speed up the process.
- Skim off any foam that forms on the surface of the jam to prevent it from becoming cloudy.
- Use a candy thermometer to ensure the jam reaches the proper temperature (220°F) for setting.
Storage instructions:
Store the jam in a cool, dark place for up to a year.
Reheating instructions:
Warm the jam in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the jam in a small dish with crackers or toast.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Pair with cheese or charcuterie for a savory snack.
Suggested side dishes:
Serve with a salad or soup for a light lunch.
Troubleshooting advice:
- If the jam is too runny, cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use sterilized canning jars and lids to prevent contamination.
- Follow proper canning procedures to ensure the jam is safe to eat.
Food history:
Murta con Membrillo Jam is a traditional Chilean recipe that combines the tartness of murta berries with the sweetness of quince.
Flavor profiles:
The jam has a sweet and tart flavor with a hint of citrus.
Serving suggestions:
Serve the jam as a condiment with meat or cheese, or spread it on toast for breakfast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish