Habanero Fig Jam Hot And Spicy Good Food

HABANERO PEPPER JAM - THE RECIPE

Steps:

• Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
• Scoop out the peppers and add to a large pan.
• Add sugar, vinegar, lemon juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle jam into sterilized jars and cover.
• Process jars in a boiling hot water bath for 10 minutes.
• Remove and let cool overnight.

HABANERO FIG JAM-HOT AND SPICY GOOD!

Steps:

• Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
• Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
• Add sugar and return to a boil. Boil for 1 minute.
• Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
• Wipe rims and place lids on add screw tops.
• Process in a hot water canner for 10 minutes.
• Remove and leave in a draft free spot to seal for 24 hours.
• Label and store in a dark cool spot.

HEARTY HABANERO GRILLED CHEESE STICKS

Steps:

• Fill bread slices with jam and cheese to make 2 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 3 min. on each side or until lightly browned on both sides. Cut each sandwich into 4 sticks.

HABANERO STRAWBERRY JAM

Steps:

• In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PINEAPPLE HABANERO JAM

Steps:

• Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
• Put the pineapple and juice in a heavy bottomed pot.
• Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
• Bring the pot to a boil, then turn down and boil for about 20 minutes, stirring often, until the pineapple has softened.
• Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
• Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
• Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
• The jam should keep for at least 10 days in the refrigerator.

SPICY PIG & FIG

Steps:

• Mix mayo and jam; spread onto cut sides of rolls.
• Fill evenly with remaining ingredients to make 4 sandwiches.