HABANERO PEPPER JAM RECIPE
A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.
Provided by https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/habanero-pepper-jam/
Yield 64
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.
HABANERO JELLY
Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.
Provided by Steve Cylka
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- Place all the peppers in a food processor and pulse until chopped finely.
- Transfer the chopped peppers to a large pot with the remaining ingredients.
- Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
- Skim any foam which accumulates at the top and remove from stove element.
- While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
- Screw on lids and process in a boiling water bath for 10 minutes.
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 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 CHILLI JAM
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
Provided by NeilCorke
Time 45m
Yield Makes Makes 2.5 kg of jam
Number Of Ingredients 0
Steps:
- Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
- Wash the chillies and remove any stalks.
- Put the chillies in a food processor and pulse until they are finely chopped.
- Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
- Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
- Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
- Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
- Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
- Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
PEACH-HABANERO JAM
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Provided by Brad Jones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g
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
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
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