Habanero Fig Jam Hot And Spicy Good Recipes

HABANERO PEPPER JAM - THE RECIPE

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 FIG JAM-HOT AND SPICY GOOD!

Steps:

• Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
• Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
• Add sugar and return to a boil. Boil for 1 minute.
• Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
• Wipe rims and place lids on add screw tops.
• Process in a hot water canner for 10 minutes.
• Remove and leave in a draft free spot to seal for 24 hours.
• Label and store in a dark cool spot.

FIG JAM

Steps:

• Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
• Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.