HABANERO JAM
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Provided by Rick Martinez
Categories Bon Appétit Jam or Jelly Chile Pepper Condiment Condiment/Spread Tequila
Yield Serves 8
Number Of Ingredients 7
Steps:
- 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.
KIKI'S SPICED HABANERO PEACH JAM
I developed this recipe when I was low on funds one holiday season and needed an inexpensive gift for family and friends. I now make several batches every years at several peoples request. It has become a huge hit at bake sales as well. Don't be afraid of the fact that it has habanero peppers in the recipe. The heat is very subtle and just adds to the flavor of the jam. It's also great spread over a block of cream cheese served with crackers for an easy appetizer for parties. Try it instead of sugar in your baked bean recipe and you will not be disappointed.
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P7DT50m
Yield 80
Number Of Ingredients 11
Steps:
- Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.
- Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 19.2 g, Fiber 0.1 g, Sodium 2.4 mg, Sugar 19 g
HABANERO FIG JAM-HOT AND SPICY GOOD!
Make and share this Habanero Fig Jam-Hot and Spicy Good! recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 12 1/2 pint jars
Number Of Ingredients 7
Steps:
- Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
- Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
- Add sugar and return to a boil. Boil for 1 minute.
- Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
- Wipe rims and place lids on add screw tops.
- Process in a hot water canner for 10 minutes.
- Remove and leave in a draft free spot to seal for 24 hours.
- Label and store in a dark cool spot.
Nutrition Facts : Calories 662.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 18.5, Carbohydrate 169.4, Fiber 5.3, Sugar 161, Protein 1.6
PEACH-HABANERO JAM
Spicy and sweet, this fresh peach and habanero pepper jam is the perfect condiment for a variety of foods. I used Palisade peaches.
Provided by Brad Jones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 32
Number Of Ingredients 9
Steps:
- Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
- Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
- Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 33.2 g, Sodium 3 mg, Sugar 33 g
HABANERO CHILLI JAM
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
Provided by NeilCorke
Time 45m
Yield Makes Makes 2.5 kg of jam
Number Of Ingredients 0
Steps:
- Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
- Wash the chillies and remove any stalks.
- Put the chillies in a food processor and pulse until they are finely chopped.
- Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
- Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
- Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
- Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
- Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
- Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
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