RASPBERRY HABANERO JAM BEWARE HOT STUFF!
Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Recipe #460931. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Recipe #82119 FYI: An easy way to mince the chili's is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!
Provided by Rita1652
Categories Raspberries
Time 50m
Yield 7-8 1/2 pint
Number Of Ingredients 6
Steps:
- Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
- Bring to a boil over medium-high heat, stirring constantly.
- Add sugar all at once.
- Return mixture to a rolling boil, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat.
- Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
- Place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
- Let rest for 12-24 hours.
- Label.
Nutrition Facts : Calories 511.5, Fat 0.5, Sodium 19.6, Carbohydrate 131.4, Fiber 5.5, Sugar 118.4, Protein 1.3
RASPBERRY HABANERO PEPPER JELLY
I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.
Provided by Momofthree
Categories Jellies
Time 1h
Yield 10-12 4 oz. jars
Number Of Ingredients 8
Steps:
- Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
- Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
- Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
- Ladle into hot ½ pint jars leaving 1/8" headspace.
- Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
- Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
- I usually get anywhere from 10-12 of the 4 oz. jars.
Nutrition Facts : Calories 380.4, Fat 0.2, Sodium 15.7, Carbohydrate 96.6, Fiber 2.8, Sugar 89.3, Protein 0.8
RASPBERRY HABANERO JAM
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!
Provided by Chokolate911
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 7
Steps:
- Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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). Store in a cool, dark area.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 15.4 g
RASPBERRY MARINADE
This is a wonderful marinade for chicken!
Provided by KMKIDMAN5
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken breasts on grill until meat is no longer pink, and juices run clear.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 20.4 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 0.4 g, Sodium 1886.6 mg, Sugar 15.4 g
RASPBERRY MARINADE
Another recipe that is adapted from several I have seen at various websites. Many recipes use brown sugar, but since I was out of brown sugar, I decided to experiment with raspberry preserves. Sweet & tangy with a bit of a garlic and red pepper bite.
Provided by Denise
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large freezer bag.
- Add chicken or chops and marinate in refrigerator for 1-4 hours.
- Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
- For chops, bake approximately 35-40 minutes (depending on thickness).
- For boneless chicken breasts, bake for 25 minutes.
RASPBERRY HABANERO MARINADE
This marinade is sneaky, in that people are initially fooled by the sweet raspberry flavor, then the heat of the Habaneros hits your taste buds like a runaway train. Recommended cuts: Shrimp (2 to 3 hours); poultry breasts (4 to 6 hours) From: Marinades by Jim Tarantino.
Provided by Chef Sean 2
Categories Raspberries
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the chiles, orange zest, and vinegar in a heavy non-reactive pot and bring to a boil.
- Reduce the vinegar to 1/3 cup, strain, and discard the solids.
- Return the vinegar to the saucepan.
- Puree the raspberries in a food processor fitted with a plastic dough blade. (A metal blade will crush the seeds, which will impart a bitter taste to the food.) Then strain.
- Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes.
- Cool to room temperature and add the orange juice.
- This marinade will keep for 1 to 2 weeks, in an airtight jar, in the refrigerator.
More about "raspberry habanero marinade food"
From pamperedchef.ca
From lifesatomato.com
From pamperedchef.ca
From pepperscale.com
From cupcakesandkalechips.com
From pamperedchef.com
From pamperedchef.ca
From crecipe.com
From reddit.com
From pamperedchef.ca
From tfrecipes.com
From tfrecipes.com
From therecipes.info
From tfrecipes.com
From amazon.com
From tfrecipes.com
From tfrecipes.com
From readyfoods.biz
From sauceproclub.com
From bigoven.com
From pinterest.com
From readyfoods.biz
From therecipes.info
From pinterest.com
From amazon.com
From persimmonhill.com
From xinaeventsblog.wordpress.com
From eatup.kitchen
From therecipes.info
From therecipes.info
From pinterest.com
From driscolls.com
From stevehacks.com
From pamperedchef.com
From pinterest.com
From redstoneoliveoil.com
From completerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love