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pastryani

pastryani

2 hours ago, Tri2Cook said:

Looks like the mystery has been solved... but now I want to make habanero jam. Recipe? :D

 

Aww man I wish I had a recipe.  It's just habaneros, sugar, and vinegar.  I think the original ratio of vinegar to sugar was 1:3, but unfortunately I didn't measure or weigh anything (plus since I didn't add any other fruit to it, I kept having to add more sugar to 'dilute' it out and I just did that to taste).  I didn't use pectin or anything to set it - it's just kind of fluid and syrupy.  I know you can add red peppers/peaches/pineapple/etc. to it to cut the heat.  At this point I think I should make a fruit jam separately and then combine the two since this stuff is SO potent.  A word of caution: Don't smell the mixture while it's heating - the capsaicin-laden steam is tough on the lungs (seems like this would be obvious, but as foodies we tend to want to smell and taste everything). :D  Edit:  Also remember to wear GLOVES!!

pastryani

pastryani

1 hour ago, Tri2Cook said:

Looks like the mystery has been solved... but now I want to make habanero jam. Recipe? :D

 

Aww man I wish I had a recipe.  It's just habaneros, sugar, and vinegar.  I think the original ratio of vinegar to sugar was 1:3, but unfortunately I didn't measure or weigh anything (plus since I didn't add any other fruit to it, I kept having to add more sugar to 'dilute' it out and I just did that to taste).  I didn't use pectin or anything to set it - it's just kind of fluid and syrupy.  I know you can add red peppers/peaches/pineapple/etc. to it to cut the heat.  At this point I think I should make a fruit jam separately and then combine the two since this stuff is SO potent.  A word of caution: Don't smell the mixture while it's heating - the capsaicin-laden steam is tough on the lungs (seems like this would be obvious, but as foodies we tend to want to smell and taste everything). :D

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