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
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 JELLY
After much research on other Food.com recipes and some other sources on You Tube, I came up with the following. Nice heat, but won't cause you to breathe fire; you still get the taste of the peppers. Great over cream cheese with crackers, but also excellent on pork, burgers, whatever. Yum!
Provided by KT Scarlet
Categories Canning
Time 1h35m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Remove stems from habaneros and seed and remove membrane on 8 of them.
- Remove stem from bell pepper, remove membrane and seed and chop coarsely. I had only small bells in my garden and I used two red and one purple. Together you should have 2 1/2 - 3 cups of peppers when chopped very coarsely.
- Place peppers and 1 cup of vinegar in a blender and puree.
- Cook peppers, remaining vinegar and sugar in a large pot and bring to a boil. Don't walk away, it can boil over in a moment!
- Stir constantly for 5 minutes, controlling the temp to keep it from boiling over I added a tablespoon of butter to help control the foaming, although I'm not sure I needed to.
- Remove from heat and strain. Return to a clean pot and allow to cool for an hour.
- Prepare jars, lids and water bath canner. You'll need enough water to cover jars by 2 inches.
- Add pectin. I don't add food coloring - I think the natural color is beautiful.
- Return to boil. When at a full rolling boil (can't be stirred away), cook for 1 more minute then remove from heat.
- Immediately fill jars leaving 1/2" headspace. Wipe rims of jars clean, put on lids and screw bands on tightly.
- Using jar lifter, place jars in canner and process for at least 5 minutes. I went a bit longer and all my lids popped down as soon as I removed the jars from the canner.
- Remove with jar lifter and place on towel or rack to cool for 24 hours. Check for seals. Unsealed jars should be refrigerated. Sealed jars should be stored in a cool, dark place.
Nutrition Facts : Calories 811.4, Fat 0.2, Sodium 10.1, Carbohydrate 205.9, Fiber 1.3, Sugar 202.8, Protein 1.1
HABANERO GARLIC JELLY
Hot & delicious. This is hotter than the usual pepper jelly, so if you're not into really hot stuff, decrease the amount of habaneros to 3 (sometimes I've even used 7 habaneros for my husband who likes extra-hot, but I would not recommend this on your first batch). Serve over cream cheese and spread on crackers, use in a brie en croute, or serve with roasted meats. I like it on turkey sandwiches :) A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half a 3 ounce packet of Certo. Wear gloves when working w/ hot peppers. Make sure you use a very large pot when making this - the mixture will expand to more than twice its original volume when it gets boiling. "Cooking time" includes processing time.
Provided by xtine
Categories Jellies
Time 40m
Yield 5-6 half pints
Number Of Ingredients 8
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.
Nutrition Facts : Calories 992, Fat 0.2, Sodium 12.1, Carbohydrate 252.1, Fiber 1.9, Sugar 243.4, Protein 2
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 JELLY
From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).
Provided by Meg Sweetland Baker
Categories Peppers
Time 2h
Yield 6-7 half-pint jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 950.5, Fat 0.3, Sodium 11.1, Carbohydrate 241, Fiber 2.1, Sugar 237.6, Protein 1.3
APRICOT HABANERO JELLY
I make this with fresh Habaneros from the garden. A great way to use up extra peppers. Enjoy with cream cheese and crackers, or as a glaze for meats.
Provided by TJW2725
Categories Low Protein
Time 25m
Yield 24 ounces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Fat 0.1, Sodium 3.1, Carbohydrate 54.8, Fiber 0.5, Sugar 53.6, Protein 0.4
HABANERO JELLY
Make and share this Habanero Jelly recipe from Food.com.
Provided by TishT
Categories Jellies
Time 35m
Yield 7 half pint jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 814.3, Fat 0.3, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 207.1, Fiber 1.9, Sugar 204.5, Protein 1.3
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