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.
JALAPENO JELLY TEQUILA SHOTS
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Provided by Food Network Kitchen
Categories beverage
Time 6h30m
Yield 36 shots
Number Of Ingredients 6
Steps:
- Put 1/4 cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
- Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
- Cut 1/4 inch off the stem end of each jalapeno and use a 1/4-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
- Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
- Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
- When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.
HALLOWEEN JELL-O SHOTS
Why should kids have all the fun for Halloween? For your holiday table, include treats for grown-ups, like these vodka-spiked Jell-O shots. They're beautifully layered in a baking dish with colors meant to evoke candy corn and flavors inspired by a creamy orange ice pop. Simply cut them into squares then top with lightly sweetened whipped cream and some orange and black sprinkles.
Provided by Food Network Kitchen
Categories beverage
Time 3h
Yield 40 shots
Number Of Ingredients 10
Steps:
- Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
- Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
- Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
- Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
- Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
- Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
- Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.
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 STRAWBERRY JAM
I love spicy and sweet dishes! This tastes excellent layered over a bar of cream cheese and served with crackers, or you can slather it on a toasted English muffin. Yum! -Sarah Gilbert, Aloha, Oregon
Provided by Taste of Home
Time 50m
Yield 9 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
HABANERO JELL-O® SURPRISE
A spicy take on fruity Jell-O®!
Provided by Ritabegonia
Categories Jell-O® Salad
Time 4h15m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 34.7 g, Fiber 0.1 g, Protein 3.2 g, Sodium 156 mg, Sugar 33.3 g
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