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 APRICOT JELLY
This is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. 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 of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.
Provided by xtine
Categories Jellies
Time 5h5m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Using a food processor, finely mince the diced apricots.
- Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick).
- Using a food processor, finely mince the red bell pepper and habanero peppers.
- Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves.
- Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute.
- Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly.
- Ladle the jelly into sterilized canning 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.
More about "habanero gold jelly recipes"
HABANERO PEPPER JELLY - HOMEMADE RECIPE THAT IS VERY …
From theblackpeppercorn.com
HABANERO GOLD JELLY FROM STEVEN MINES - COOKING BY …
From cookingbythebook.com
HABANERO GINGER JELLY - SIMPLY SO GOOD
From simplysogood.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: HABANERO …
From bernardin.ca
HABANERO GOLD JELLY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HABANERO APRICOT JELLY SWEET AND SPICY - FLOUR ON MY FACE
From flouronmyface.com
HABANERO GOLD JELLY | FOOD.COM
From pinterest.ca
HABANERO PEPPER JELLY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
MANGO HABANERO PEPPER JELLY — FILBERT & FIG
HABANERO GOLD RECIPE? - HOUZZ.COM
From houzz.com
HABANERO GOLD JELLY | LOCAL HABANERO JELLY VICTORIA BC | IC PEPPER …
From islandchefpepperco.ca
HABANERO GOLD JELLY RECIPE - YOUTUBE
HABANERO GOLD JELLY | GARDENING
From gardeningbugs.blogspot.com
HABANERO GOLD JELLY | HOMEMADE CONDIMENTS, FOOD, STUFFED …
From pinterest.com
COOKING & PRESERVING FOODS:HABANERO GOLD PEPPER JELLY …
From davesgarden.com
HABANERO GOLD JELLY — GRANDMAS BLUEGRASS KITCHEN
From grandmasbluegrasskitchen.com
HABANERO GOLD - JELLY CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HABANERO GOLD JELLY RECIPE - FOOD.COM
From pinterest.ca
HABANERO GOLD JELLY RECIPE - THERESCIPES.INFO
From therecipes.info
HOUSE MADE PRESERVES | FARMHOUSE DELI | PENTICTON
From farmhousedeli.ca
HABANERO GOLD JELLY - HABANERO GOLD IS A GOLDEN FIERY JELLY THAT IS ...
From pinterest.ca
HABANERO GOLD JELLY - FOODS AND DIET
From foodsanddiet.com
FARMHOUSE DELI HABANERO GOLD JELLY – LITTLE FALLS FOODS
From littlefallsfoods.ca
MOLTEN GOLD HABANERO JELLY! (W/ PICTURE STORY!!) - HOUZZ
From houzz.com
HABANERO GOLD JELLY - GLUTEN FREE RECIPES
From fooddiez.com
HABANERO PEPPER RECIPES — BUTTERYUM — BUTTERYUM — A TASTY …
From butteryum.org
HABANERO GOLD – TEXAS SWEET HEAT
From sweetheatjam.com
FOOD: HABANERO GOLD PRESERVES!! | BEYOND BLACK & WHITE
From beyondblackwhite.com
HABANERO GOLD, HOT HOT HOT! - HOUZZ.COM
From houzz.com
HABANERO GOLD JELLY | HOMEMADE CONDIMENTS, FOOD, STUFFED …
From pinterest.com
HABANERO GOLD JELLY — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
HABANERO GOLD JELLY | ETSY
From etsy.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #healthy #jellies #condiments-etc #low-fat #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something
You'll also love