Hasty Habanero Jelly Food

HABANERO GOLD JELLY

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.

SPICY HABANERO JELLY

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.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

HABANERO PEPPER JELLY

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).

HASTY HABANERO JELLY

Steps:

• Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8" to 1/6" slivers. Do not touch chilies with bare hands.
• Put chilies, vinegar, and sugar in a 4-5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
• Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4" of rims. Wipe rims clean and screw lids onto jars. If there is a little extra jelly, pour into a small dish and cover when cool.
• After 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
• Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
• Cooking time is cooling period.

HABANERO GARLIC JELLY

Steps:

• Put habaneros, bell pepper, & garlic in a food processor and process until they are finely minced - be careful not to turn it into mush.
• Put the minced vegetables into a large pot and add the sugar, vinegar, and lime juice. Mix well, and bring to a boil, stirring often.
• Cook over medium-high heat for 5 minutes, keeping any eye on the mixture to make sure it does not boil over the top of the pan.
• Remove from heat and stir in food coloring (if using).
• Add the pectin and stir briskly with a whisk for 3 minutes - this helps to evenly distribute the bits of pepper and garlic throughout the jelly.
• Ladle the jelly into sterilized half-pint jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from bell peppers.
• Remove stems only from habaneros.
• Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
• Combine pepper mixture and sugar in a non-corrosive pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
• Ladle into jars and follow proper canning procedures.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros-- yes, seriously, USE GLOVES!).
• Put peppers and the vinegar in a blender and process until smooth.
• Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
• Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
• Remove from heat and strain through cheesecloth into another pan.
• Add pectin and bring to a full rolling boil while stirring.
• Boil about one minute, remove from heat and ladle into sterile jars.

APRICOT HABANERO JELLY

Steps:

• Cut off stem ends of peppers and blend together with 1/2 of the vinegar, peppers, mango, and the juices.
• DO NOT stick your nose in the blender and take a whiff after you open it.
• In fact, open the windows in the kitchen when making this, and avoid sniffing the fumes from the blender, or pot while it is cooking.
• Bring the rest of the vinegar and sugar to a boil, add the contents from the blender and bring to a boil for two minutes.
• Add the certo and bring to a boil again.
• Skim , pour into jars and seal.
• Let cool upside down, so the seal becomes vacuum packed.
• Makes about 24 oz of jelly.
• ** My recipe states one package Certo, I can't buy it here in Germany, as we have sugar for making jams which includes pectin, and you just add one part sugar, one part fruit mixture. As such, I have guessed the .3 ounces of Certo. Just use one package and it should be ok.