RASPBERRY HABANERO JAM
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!
Provided by Chokolate911
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 7
Steps:
- Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 15.4 g
RASPBERRY HABANERO JAM BEWARE HOT STUFF!
Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Recipe #460931. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Recipe #82119 FYI: An easy way to mince the chili's is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!
Provided by Rita1652
Categories Raspberries
Time 50m
Yield 7-8 1/2 pint
Number Of Ingredients 6
Steps:
- Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
- Bring to a boil over medium-high heat, stirring constantly.
- Add sugar all at once.
- Return mixture to a rolling boil, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat.
- Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
- Place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
- Let rest for 12-24 hours.
- Label.
Nutrition Facts : Calories 511.5, Fat 0.5, Sodium 19.6, Carbohydrate 131.4, Fiber 5.5, Sugar 118.4, Protein 1.3
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
RASPBERRY HABANERO JAM
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game-day snack. This raspberry habanero sauce is also wonderful on top of vanilla ice cream!
Provided by Chokolate911
Categories Jams and Jellies
Time 30m
Yield 80
Number Of Ingredients 7
Steps:
- Process vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Transfer mixture to a large stockpot.
- Add sugar, raspberries, and pectin to the stockpot; bring mixture to a boil and cook and stir until jam is smooth and sugar is dissolved, about 5 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack jam into the hot, sterilized jars, filling to 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the 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 the jars into boiling water using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place them 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 (the lid should not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 15.4 g
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