Habanero Jell O Surprise Recipes

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.

Steps:

• Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

Steps:

• Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
• Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
• Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
• Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.

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.

Steps:

• Whisk cherry gelatin, orange gelatin, and 3 cups boiling water in a bowl until gelatin is completely dissolved. Stir 3 cups cold sparkling water into gelatin mix and chill in refrigerator until partially thickened, about 45 minutes.
• Meanwhile, whisk lime gelatin with 2 cups boiling in a bowl until gelatin is dissolved. Mix 2 cups cold sparkling water into lime gelatin. Let thicken slightly, about 30 minutes.
• Stir habanero pepper jelly into the thickened cherry gelatin mixture, transfer to a large trifle bowl, and chill until set, about 2 more hours.
• Halve, seed, and finely chop 1 habanero pepper, or to taste, wearing gloves. Stir chopped habanero pepper into lime gelatin mix, saving a few pieces for garnish. Spoon lime gelatin mixture over cherry gelatin to create a separate layer. Let the gelatin dessert chill until firmly set, about 2 more hours. Garnish with remaining habanero peppers to serve.

Steps:

• In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 (1/4-inch-thick) patties. Top 4 patties with cheese; cover with remaining patties. Pinch edges together to seal.
• Grill 6 to 7 min. on each side or until done (160ºF), adding pineapple to the grill for the last 4 min. and turning after 2 min. Meanwhile, mix mayo and Sriracha sauce until blended.
• Place burgers on bottom halves of buns; top with pineapple, avocados and mayo mixture. Cover with tops of buns.