HABANERO PEPPER JELLY
Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.
Provided by Lunasea
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 64
Number Of Ingredients 7
Steps:
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g
HABANERO JAM
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Provided by Rick Martinez
Categories Bon Appétit Jam or Jelly Chile Pepper Condiment Condiment/Spread Tequila
Yield Serves 8
Number Of Ingredients 7
Steps:
- Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1-3 hours (chiles will get less spicy as they soak; in 1 hour, they'll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
- Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50-60 minutes. Let cool.
- Do Ahead
- Jam can be made 2 days ahead. Cover and chill.
HABANERO PEPPER JAM - THE RECIPE
A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.
Provided by Mike Hultquist
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50 kcal, ServingSize 1 serving
HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/2 cup pineapple juice.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
- Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
- Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
- Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
HABANERO APRICOT JAM
This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Time 20m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
HABANERO STRAWBERRY JAM
I love spicy and sweet dishes! This tastes excellent layered over a bar of cream cheese and served with crackers, or you can slather it on a toasted English muffin. Yum! -Sarah Gilbert, Aloha, Oregon
Provided by Taste of Home
Time 50m
Yield 9 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH HABANERO JAM
First taste sweet golden warm summery peach with a hint of smokey spice... then warmth, then heat... just up to the point of concern... then subsiding back to mellow peachy goodness. On top of a cream cheese coated cracker (or even better, a PBJ on homemade buttermilk bread!), the heat is mellowed to a gentle "creeper" warm that sends them back for more... and more... and more. Adapted from the Ball No Sugar Needed cooked peach jam recipe. Try it, you'll like it. Seriously. This type of pectin gives a soft set - perfect for putting on cream cheese. I add a handful of red peppers to serve as a warning as the orange habaneros meld right in and are invisible. WEAR GLOVES. PUT A TOWEL DOWN AT YOUR WORKPLACE TO CATCH ANY SEEDS, ETC. DO NOT TOUCH FACE. Buttermilk soaked compress helps any burning areas that are inadvertently touched.
Provided by Busters friend
Categories < 4 Hours
Time 1h5m
Yield 8-9 1/2 pints
Number Of Ingredients 10
Steps:
- Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
- WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
- Split red peppers, de-seed & chop coarsely.
- Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
- Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
- Add sugar. Return to a full boil and boil hard for 2 minutes.
- Remove from heat and stir in vanilla.
- Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
- Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
- Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
- After processing, remove jars and place on a towel to cool for 12 to 24 hours.
- Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
Nutrition Facts : Calories 433.9, Fat 0.7, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 107.7, Fiber 3.3, Sugar 103.2, Protein 2
STRAWBERRY HABANERO JAM
Make and share this Strawberry Habanero Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 1/2 pints
Number Of Ingredients 7
Steps:
- Sterilize jars and lids according to safe canning practices.
- Prepare the Strawberries: First wash berries and then remove the hulls. Crush the berries 1 cup at a time with a potato masher for the most uniform results. Do not use a blender, food processor, or hand blender. Crushing by hand yields the best results. Measure 5 cups of crushed berries and pour them into a large, non-aluminum pot.
- Carefully measure the sugar in a separate bowl.
- Stir the box of pectin into the crushed berries in the pot. Add butter to reduce foaming. Turn the stove to high and bring the berry and pectin mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) while stirring constantly. Stir in the peppers, lemon juice, apple cider vinegar and the sugar. Return to a full rolling boil. Boil exactly 1 minute, while stirring constantly. Remove from heat.
- Skim off any foam. Ladle jam into prepared jars, filling to within 1/8-inch of the top. Wipe jar rims and threads with a clean cloth or paper towel. Carefully place the flat lid on the glass rim. Then screw on the band. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add more boiling water if needed. Cover and bring to a gentle boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and sit them on a dishcloth on the counter. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
- Let jars stand at room temperature for 24 hours. Store unopened jars in a cool, dry, dark place for up to 1 year. Refrigerate open jars of jam for up to 3 weeks.
Nutrition Facts : Calories 732.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.6, Sodium 17.7, Carbohydrate 188.5, Fiber 2.4, Sugar 179.5, Protein 0.7
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4.5/5 (2)Estimated Reading Time 1 minServings 8
- Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1–3 hours (chiles will get less spicy as they soak; in 1 hour, they’ll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
- Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50–60 minutes. Let cool.
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