And I think I'll use smaller jars next year. There was a lot left.
Habanero Jam
Moderators: bman, Tom Keels, Chalk
Habanero Jam
A few folks tried the habanero jam, did anybody like it? That was a last minute decision thrown together last night, and I apologize for that. Next year I want to be better prepared with a mild and a hot jalapeno jelly. And I can do the habanero jam too, if anybody wants it.
And I think I'll use smaller jars next year. There was a lot left.
And I think I'll use smaller jars next year. There was a lot left.
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Tom Keels
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Re: Habanero Jam
I so wanted to try it and didn't get a chance. I bet it was good.
Tom Keels
Site Founder
Site Founder
Re: Habanero Jam
2 green bell peppers
1 yellow bell pepper
20 habanero peppers
1/3 cup vinegar
1 3/4 cups white sugar
2 oz dry pectin
1. Remove seeds and finely chop peppers.
2. Sterilize jars by boiling or using the dishwasher. Keep hot. ( I had the dishwasher sterilize them in the microwave.
)
3. In a large pot, combine the peppers, vinegar, white sugar and pectin. Bring to a rolling boil over high heat while stirring constantly. Boil for 1 minute while stirring.
4. Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose.
Loose ain't the word. This last batch hasn't gelled yet. It's more like a thick sauce than a jam. The wife tells me liquid pectin works better. Still tastes good, it's just not quite what I expected.
I'm going to try some other recipes and see if I can come up with something I like better. I'm also going to step down the horsepower a little bit by using jalapenos instead of habaneros in the next batch. A little too much of this stuff will really clear the ol' sinuses.
Awhile back the wife made some really good jalapeno jelly, but alas, she knoweth not what she did with the recipe she used.
1 yellow bell pepper
20 habanero peppers
1/3 cup vinegar
1 3/4 cups white sugar
2 oz dry pectin
1. Remove seeds and finely chop peppers.
2. Sterilize jars by boiling or using the dishwasher. Keep hot. ( I had the dishwasher sterilize them in the microwave.
)3. In a large pot, combine the peppers, vinegar, white sugar and pectin. Bring to a rolling boil over high heat while stirring constantly. Boil for 1 minute while stirring.
4. Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose.
Loose ain't the word. This last batch hasn't gelled yet. It's more like a thick sauce than a jam. The wife tells me liquid pectin works better. Still tastes good, it's just not quite what I expected.
I'm going to try some other recipes and see if I can come up with something I like better. I'm also going to step down the horsepower a little bit by using jalapenos instead of habaneros in the next batch. A little too much of this stuff will really clear the ol' sinuses.
Awhile back the wife made some really good jalapeno jelly, but alas, she knoweth not what she did with the recipe she used.
Re: Habanero Jam
Sounds delsih, gonna give it a try.. bet is the shizznit on some hushpuppies