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Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.
- 4 ounces habanero chiles, halved, seeds removed
- 2 cups tequila blanco or vodka
- ¼ small red onion, finely chopped
- ½ cup distilled white vinegar
- 6 tablespoons raw or demerara sugar
Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1–3 hours (chiles will get less spicy as they soak; in 1 hour, they’ll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50–60 minutes. Let cool.
Do Ahead: Jam can be made 2 days ahead. Cover and chill.
Nutritional ContentCalories (kcal) 180 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 11 Protein (g) 0 Sodium (mg) 360Reviews SectionI made this to serve with the double-pork carnitas and it's great! A note: I'm not sure what you would use the habanero-infused leftover tequila for because it is LETHAL. Just really, really spicy. Be warned. Also making this jam requires a lot of ventilation because the fumes are intense. But it's worth it because the jam turns out to be pleasantly spicy and the perfect complement to the pork. I'm actually making it again right now...Anonymousminnesota06/08/18
Strawberry Habanero Jam
When life gives you a boatload of habanero peppers, it&rsquos kind of similar to when it gives a bunch of lemons. Since you can&rsquot make habanero-ade, you might as well make some jam.
And since it&rsquos also farmers market season and strawberries are available aplenty, strawberry habanero jam.
After I made tomato habanero relish the other day, I still had about 40 habanero peppers leftover. My good friend Kristina from Cucina Kristina offered to dehydrate the gang of peppers for me.
Once I brought them over to her house, however, we decided to also take advantage of all of her canning equipment. Neither one of us had ever made strawberry jam before, but we figured it couldn&rsquot be that hard.
How To Make The Mango Habanero Margarita Cocktail
Today on Booze On The Rocks, we show you How To Make The Mango Habanero Margarita Cocktail. A sweet and spicy twist on our margarita. You think the fire would destroy you, but no. Its the right amount of heat to fire your taste buds up. Try this out and tell me what you think. What cocktail should I try this with. Do you have a recipe that you want me to make?.
MANGO HABANERO MARGARITA.
1 oz/30 ml Mango (pureed or diced).
2 thin slices of Habanero Pepper.
2 oz/60 ml Tequila.
.75 oz/22.5 ml Orange Liqueur.
.5 oz/15 ml Lime Juice.
.5 oz/15 ml Simple Syrup.
1. Pour Mango and Habanero slices into the Shaker..
2. Muddle until well combined..
3. Add remaining ingredients..
4. Shake for 10-15 seconds..
5. Strain into Rocks salt rimmed rocks glass..
6. Garnish with Habanero Slices.
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Pear Habanero Jam
A slightly spicy pear jam that is delicious for breakfast and as a glaze for baked ham. The Ball FreshTech Jam & Jelly Maker makes jam and jelly making a breeze!
- 3 whole Peeled, Cored And Coarsely Chopped Pears
- 1-½ whole Habanero Pepper Seeded And Coarsely Diced (handle With Care Taste For Heat As Cooking Will Intensify The Heat And Adjust Quantity According To Your Tolerance)
- 1 whole Vanilla Bean, Split In Half Lengthwise And Seeds Scraped Out
- ½ teaspoons Freshly Grated Nutmeg
- ½ teaspoons Butter
- 3 Tablespoons Powdered Pectin
- 2 cups Sugar
These instructions require that you have a Ball FreshTech jam and jelly maker.
1. Place pears, habanero, vanilla seeds and nutmeg into a food processor and pulse till finely chopped.
2. Add mixture into the Ball® FreshTech machine with the vanilla bean pod and butter.
3. Sprinkle the pectin evenly over the mixture.
4. Press the jam button and wait until it signals the addition of sugar and then add the sugar evenly over the mixture. Continue until the machine signals done.
5. Once the jam is made and has cooled, add it into a 16 ounce canning jar or multiple smaller canning jars. No need to process.
6. Refrigerate for up to three weeks.
Notes: Recipe adapted from the Ball FreshTech recipe book. Their recipe suggests 3 1/3 cups of sugar. This sounded like an enormous amount of sugar so I cut it back to 2 cups. Thank goodness I did or the jam would have been unbelievably sweet. The pears were sweet enough to make up for the need for any additional sugar and the jam consistency was not impacted.
I can’t wait to glaze a ham with this jam. Look for that recipe here soon!
Blueberry Habanero Jam
Set a large pot of water on the stove with enough water to cover the 8 oz. jars by at least 1 inch. Bring this water to a boil while preparing the jam.
Heat oven to 250℉ and place 5 empty 8 oz. canning jars and lids on the rack in the oven to sterilize, at least 5 minutes.
In a blender, blend vinegar and peppers until smooth.
Add 1/2 of the blueberries to the blender and blend until smooth.
Combine all the rest of the ingredients and the vinegar/pepper/blueberry mixture in a large pot.
Bring the mixture to a boil.
Cook over medium heat, stirring occasionally, until the mixture no longer drips from a spoon, but rather falls off of the spoon in sheets.
Remove the jars and lids from the oven (using pot holders) and ladle the hot jam into each jar, leaving 1/2” of space from the top of each jar.
Lower each jar into the hot water bath using a pair of canning tongs. When the water is at a rolling boil, set a timer for 15 minutes. When the timer goes off, turn off the heat but let the jars sit in the water for 10 minutes before removing. Let cool before storing.
Serve over cheese and crackers on a cheese board, atop vanilla ice cream or on a piece of toast with butter.
How to Make Habanero Pepper Jelly Recipe
1 cup, dried apricots, chopped
2 ¼ cup, white vinegar
1 cup, red onion chopped (approx. 1 medium onion)
1 cup, red bell pepper chopped (approx. 1 medium-large bell)
¾ cup, habanero peppers chopped (approx. 6 oz. peppers)
9 cups, white sugar
3 pouches, Certo liquid pectin
1. Finely chop dried apricots with the Vidalia Chop Wizard and put them in a large bowl with white vinegar and soak for 4 hours.
2. Finely chop the bell pepper and onion in Vidalia chopper, set aside in a bowl. Put on gloves and finely chop habanero peppers in chopper. I have kept the seeds in, as well as taken the seeds out of the habaneros, and this time I chose to take the seeds out.
– The habanero jelly can be spicy without any seeds, so make your own call depending on how hot you can handle.
– I use the Vidalia Chop Wizard to chop everything but if you do not have it, just finely chop everything with a knife or food processor. The Vidalia Chop Wizard just makes chopping super quick and easy, and the size it chops is perfect.
3. Fill up your water bath canner with water and bring to a boil. Once the water has reached a boil, put in all of your clean mason jars and let them boil for a few minutes to ensure that they are sterilized.
4. Remove the jars and set them on a towel. Turn the heat down, but keep the water hot so you can quickly get the water back up to a boil when you have to process the jelly.
5. Prepare the lids by putting them in a pot of water on the stove. I bring the water to a boil and then quickly turn it down to low heat to keep the lids hot until it is time to put them on the jars.
6. Once you reach the 4-hour mark, add the apricots and vinegar into a large pot. Then add in the chopped onion, habanero peppers, bell peppers, and add sugar.
7. Cook the mixture on high heat and stir constantly with a large wooden spoon. Continue cooking until it reaches a rolling boil and then cook for one minute stirring constantly.
8. After one minute at a rolling boil, stir in the pectin and remove from heat.
9. Ladle the habanero jelly into prepared jars leaving ¼” space from the top. Place on hot lid and screw band on evenly and firmly, just until resistance is met (fingertip tight).
10. Place the filled jars into the water bath canner with water about 2” above tops of jars, boil for ten minutes to process. Don’t start the 10 minutes until the water is at a rolling boil.
11. When processing time is complete, turn off heat and remove canner lid. Let canner cool 5 minutes before removing jars. Remove jars from canner and set jars upright on towel.
12. Do not re-tighten bands, let the jars cool 12-24 hours before checking for a seal. After cooling, check to see if each jar has sealed. In order to determine if a seal has formed press the center of the lid to determine if it is concave, then remove the band and gently make sure the lid won’t lift off with your fingertips.
– If the center does not flex up and down and you cannot lift the lid off, there is a good seal.
13. The ideal temperature to store jars of jelly is between 50-70 degrees. Properly processed jars are safe for up to one year. While jars can last longer, after a year quality may lessen.
14. Serve the habanero pepper jelly over cream cheese with crackers, it is amazing!
Enjoy Your Habanero Pepper Jelly
While it may seem like many steps above, the habanero pepper jelly recipe truly is simple and delicious. Plus in the end, you will have the most delicious jelly that is worth every step!
Serve the jelly over cream cheese with crackers and enjoy!
For more information on canning check out the Ball and Kerr Canning Website.
Peach and habanero pepper jam
Bring on the heat!! We love to combine sweet and spicy, fresh and fiery, and this jam does all of that. This year, for the first time, we opted to plant habanero peppers in the garden instead of our usual jalapenos. So many habaneros meant we had to get creative, and so we decided to make a jam which combines the summer fresh taste of peaches, with the fiery heat of habaneros. And it’s delicious!
One of us got into canning long before Mia Kouppa, and has always enjoyed putting new spins on classic flavour combinations. Once you get the hang of canning the possibilities are endless. Canning is a wonderful way to preserve the bounty of summer, and also a great way to let your creativity soar.
Canning is not hard, but there is a science behind it. Do your research if you are going to be coming up with your own recipes processing times, sugar amounts etc… vary depending upon whether you are dealing with an acidic or alkaline food. The recipe listed below is detailed enough to get you safely canning this peach and habanero pepper jam.
It is important to use the best quality and freshest ingredients when making jam. Be sure that your peaches are ripe, unblemished and delicious. The better the fruit, the better the jam will be.
Habanero peppers are super hot. For a while they were listed in the Guiness Book of World Records as the hottest pepper, although that distinction has now gone to a new pepper. We used 3 habaneros for this jam it gives a very fiery spread. If you’re not sure that you will like that much heat, simply add fewer peppers.
It is always a good idea to wear disposable gloves when handling hot peppers, and to cut them on a paper towel which you will also use to collect the seeds. Even with gloves, it is important to wash your hands well when you are done, as well as the knife you used to cut your habaneros.
We love using spicy jams like this one as appetizers. Spread on a toasted baguette or cracker and then topped with your favourite cheese, this is sure to be a hot favourite!
Looking for some other pretty party appetizers? How about these?
Pin this recipe if you like it
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Friday, October 25, 2013
Raspberry Habanero Jam - HOT STUFF - Small Batch Canning
CAUTION. Rubber Gloves Time. Habanero Peppers are about as hot a pepper as you can easily find at most grocery stores. there are hotter peppers but for the most part, these are the hottest you will find outside of a specialty store. When you make this you will want to use rubber gloves. The stems, seeds and inner white membrane needs to be removed. All that handling, slicing and trimming will release pepper oil. When that oil gets on your hands, no amount of washing will easily remove that oil. And after a bit that oil will burn your skin. Especially around your fingernails pr if you have any scratches. And God help you if you have any on your fingers and you wipe your eyes. Even using a rag to wipe your hands and then wiping your face with the same rag will become a torture session that would break Bond.
Now you might think that this stuff is Sooo Hot that it is indigestible. So hot only the most adventurous eaters would even try a bite. And you are mostly correct. The natural sweetness of the raspberries does cut the heat a bit. The Jam process/recipe (Lots of Sugar) also balances the heat and sweet. But it is still too hot for me or most people to have on a piece of toast. this is a jam in name only. It is actually a mixer.
My very favorite way to use this is to add a tsp to a bowl of chili or soup. If you know the people eating the chili, you can add a couple of TBS to a pot as it cooks if everyone is a HEAT fan. But my wife and I like different levels of heat in our chili. She like it mildly spiced, I prefer something between milk and HOT. Just a single tsp of this added to a single bowl and I am very happy! (as is my wife when I do not season the entire pot. Happy Wife, Happy Life).
I also made some absolutely amazing BBQ Sauce. The jam acts not only as a sweetener for the sauce but also adds a spicy peppery ZING to a new favorite sauce!
But that's a recipe for another day.
It also makes a great last minute appetizer. Everything tastes better on a Ritz.
Just a couple of tsps on a slice of cream cheese and you have a very memorable spread for a cracker. The cream in the cheese does cut that KILLER heat a lot. Still there but no one is put off by the heat anymore.
Not only is fantastic tasting, but also gives you plenty of impressive Oohs and Aahs once your surprise guests learn that you made this yourself.
This is a perfect example of why I like small batch canning so much. This makes 15 jars that will last the entire year. I did do a full 20 minute water bath that allows these to be stored on a shelf in the basement instead of taking up refrigerator space.
Once you have a jar of this in your fridge you will come up with plenty of uses. Add a bit to a vinaigrette for a zip to a simple salad. Feeling in a southern mood, a pinch worth in grits. Hamburgers-Zippy. Meatloaf-WOW. even mixing this with store bought ketchup and your table is set for surprise from your family and friends.
Check out more of our favorite jams and jelly recipes:
Strawberry Habanero Everything Spread
- 2 pounds fresh strawberries, hulled and quartered
- 3 cups sugar
- 2 habaneros, seeds and veins removed (diced) (this makes medium heat)
- 2 tablespoons orange juice
- Rinse strawberries in cold running water and hull them. Quarter strawberries and place in a heavy-bottomed pot, add sugar, habaneros and orange juice. Stir well to combine. Bring to a boil over medium heat, stirring often.
- Stir occasionally until the spread reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes. Use a potato masher to smash strawberries if you desire a less chunky consistency or you can transfer to a food processor and blend it smooth.
- Remove pot from heat. If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
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Looks yummy! I've made a similar spread, using strawberries, rhubarb, and jalapeños from our garden. The tartness of the rhubarb adds a wonderful layer of flavor. And you're definitely right. once you start eating this stuff, it's hard to stop!
Would love to know your quantities of the rhubarb, strawberries and peppers
Could you use stevia or splenda instead of sugar?
The sugar substitutes may require adding pectin to get the spread to thicken up. We have not tested the recipe using an sugar substitutes, but please let us know how it goes. Enjoy!
OK to substitute stevia or splenda for the sugar?
The sugar substitutes may require adding pectin to get the spread to thicken up. We have not tested the recipe using an sugar substitutes, but please let us know how it goes. Enjoy!
Can you use jalapeño instead of habanero?
Absolutely you could substitute your favorite pepper. I prefer the habanero as the heat is mellowed out by cooking with the sugar and strawberries and you get the fantastic flavor of the habanero which is fruity, citrus-y and a little floral-y.
Let us know how it goes and enjoy!
This is epic, Donna, I am drooling as I write this!!
Would this recipe work with my Ball jam and jelly maker as it's written or would I have to make changes. Thanks
Have you ever tried freezing it?
Has anyone ever tried this with lime juice instead of orange juice? I LOVE strawberry limeade :), and I LOVE salsa with habanero and lime. So. my mouth is watering at the wondering of how this might work.
Would like to water bath can this to give as gifts for the holidays but was wondering just how long I should boil in canning water. 10-15 min. maybe?
Can you exchange Raspberries for the Strawberries??
Made this today and it is wonderful. I used 2 habaneros and the heat was just right. I was Afraid it would be too hot but I might even go 3 next time. My temperature never got to 220. It hovered around 216 for a long time them started to drop. I raised the heat to high but It continued to drop. I guess I evaporated all the excess liquid. It still came out great and is most likely the right consistency anyway.
Looking forward to your next post as I usually try it.
Hate to say it, but I tried this and it came out like hot rock candy. Had good flavor, but was inedible. Like I said, it was hard as a rock. What did I do wrong. Cooked it to long or not enough.
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