Habanero Garlic Jelly Recipes

HABANERO PEPPER JELLY - RECIPE

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.

GARLIC JELLY

Steps:

• In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
• Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

HABANERO GARLIC JELLY

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.

HABANERO PEPPER JELLY

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).