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 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 PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/2 cup pineapple juice.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
- Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
- Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
- Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
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
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.
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