SPICY HABANERO JELLY
I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!
Provided by Rita1652
Categories Jellies
Time 35m
Yield 7 1/2 pint jars
Number Of Ingredients 6
Steps:
- Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
- Combine puree 1 cup vinegar and sugar in a large saucepan.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Stir in food coloring till eye appealing.
- Or skip if you like as is.
- Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
HABANERO PEPPER JELLY - RECIPE
Habanero pepper jelly is always good to have on hand. It is perfect for a simple morning spread on breakfast toast, of course, but youcan also use jelly as a sauce alternative. Just drop a spoonful over seared chicken or fish as a finisher. Enjoy the touches of sweet and heat.
Provided by Mike Hultquist
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- In a saucepan, add minced habaneros, sugar, vinegar, and salt.
- Simmer 10 minutes.
- Add liquid pectin and bring to a boil, stirring frequently.
- Pour mixture into sterilized jars.
Nutrition Facts : Calories 128 kcal, Carbohydrate 32 g, Sugar 32 g, ServingSize 1 serving
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
APPLE-HABANERO JELLY
Provided by Sean Timberlake
Number Of Ingredients 4
Steps:
- Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
- Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
- Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
- Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
HABANERO GOLD JELLY
Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.
Provided by Jan in Lanark
Categories Jellies
Time 45m
Yield 3 250 ml jars
Number Of Ingredients 7
Steps:
- Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
- Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
- Add to apricots and stir in sugar.
- Bring mixture to a full rolling boil.
- Stirring constantly, boil hard for one minute.
- Remove from heat and immediately stir in liquid pectin, mixing well.
- Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
- Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
- Apply snap lids and process in boiling water bath for 5 minutes if you choose.
- Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
Nutrition Facts : Calories 838.6, Fat 0.2, Sodium 8.6, Carbohydrate 213.2, Fiber 2.3, Sugar 209.3, Protein 1
HABANERO APPLE JELLY
Original recipe called for 1 cup cranberries to help it gel and for color. I didn't have any. It is a beautiful light pink and gelled well without. I also made fruit leather out of the leftover pulp mixed with one cup of sugar.
Provided by Jean Ray
Categories Jams & Jellies
Time 13h
Number Of Ingredients 6
Steps:
- 1. Quarter apples. Don't peel and don't remove core. Add all ingredients except the sugar. Bring to boil and then simmer 20 minutes, stirring occasionally. Use a potato masher to make the consistency of runny applesauce. Don't worry about the peels.
- 2. Suspend a colander, sieve, or cheesecloth over a large bowl. Spoon in the apple mixture. Let drain overnight. For clear jelly, just let it drain. If you squeeze, it will be cloudy.
- 3. For 4 cups of juice, use 3.5 cups sugar (7/8 cup per cup of juice). Boil juice and sugar to 220 degrees. Ladle into sterilzed jars and seal with your method of choice.
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