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 JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 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
RASPBERRY HABANERO PEPPER JELLY
I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.
Provided by Momofthree
Categories Jellies
Time 1h
Yield 10-12 4 oz. jars
Number Of Ingredients 8
Steps:
- Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
- Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
- Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
- Ladle into hot ½ pint jars leaving 1/8" headspace.
- Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
- Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
- I usually get anywhere from 10-12 of the 4 oz. jars.
Nutrition Facts : Calories 380.4, Fat 0.2, Sodium 15.7, Carbohydrate 96.6, Fiber 2.8, Sugar 89.3, Protein 0.8
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.
RASPBERRY HABANERO JELLY RECIPE
Provided by flippyfroggirl
Number Of Ingredients 7
Steps:
- Combine respberry, habanero, sugar, butter, mint and vinegar in pan. Bring to boil, boil 10 min. Add pectin, boil 10 more min. Remove, let stand 5 min. Run thru strainer to remove seeds, mint and peppers. Pour liquid into jars, cover. Process 10 min, cool.
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