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 PLUM GRAVY
Make and share this Habanero Plum Gravy recipe from Food.com.
Provided by ruby_sahiwal
Categories Low Protein
Time 40m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
- Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 29.9, Sodium 2, Carbohydrate 5.7, Fiber 0.1, Sugar 2.5, Protein 0.3
ROAST BEEF WITH PLUM GRAVY ATOP GARLIC MASH
The first time I had a date over for dinner, I rang my mother and said, 'Help, I've never cooked anything more extravegant than a fried egg, what can I cook that will make me look like a master chef but won't take the skill of one?' Her response was immediate and the result was amazing. And best of all, it is so BASIC!
Provided by monii
Categories Roast Beef
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Put 1 tbsp of flour in oven bag and shake it around.
- Place beef- uncut- in oven bag.
- Add Plum jam, Worcestershire sauce and chopped onion.
- Seal oven bag.
- Place in baking dish.
- Cook for 40 minutes.
- Whilst Roast is cooking, peel potatoes.
- Boil until soft.
- Mash with butter, garlic and rosemary until smooth puree.
- Cut meat into slices (should be pink- but not bloody- in the centre).
- Scoop a cup of mash onto the centre of a dinner plate.
- Place meat on top.
- Spoon plum gravy over meat.
- Add sprig of fresh rosemary to garnish.
Nutrition Facts : Calories 1390.6, Fat 133.7, SaturatedFat 58.9, Cholesterol 205.7, Sodium 189.7, Carbohydrate 30.2, Fiber 3.3, Sugar 5.3, Protein 16.9
HABANERO SAUCE
A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Provided by carrd
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 25
Number Of Ingredients 16
Steps:
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g
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