First attempt at making jelly/jam, because I gotta find something to do with my very happy, heavy producing habanero bush!
So, apparently jelly is made with juice, jam is made with fruit. This will be jam then!
6 habaneros
6 mangos cut into chunks
1 pineapple cut into chunks
1 big red bell pepper
2 cups apple cider vinegar
7 cups sugar
1 box Sure Jell pectin
10 8oz ball jars and lids
Do all the stuff you need to do to clean and sterilize your jars. Place the habaneros, mango, pineapple, and red bell pepper in a blender or food processor. Purée, but don’t liquefy it. Add 1 cup apple cider vinegar and blend just to mix in.
Pour the purée into a big pot, add 1 cup apple cider vinegar and 7 cups sugar and slowly bring to a boil. Stir frequently so it doesn’t burn or boil over. Boil 10 minutes. Add pectin. Return to boil 1 minute and remove from heat. Basically, follow the directions on the box of Sure Jell, just substitute the fruit/peppers. Easy recipe.
Place in jars and then follow instructions for water bath or pressure canning. Let sit overnight to set.
This came out really good for a first attempt. To make it more “friendly” you could easily reduce the habaneros down to 3, and it will still have a kick. With 6 good sized fresh peppers it’s about a 6.5-7 on a scale where 1 is Welch’s and 10 is “take me to the hospital”. Typical habanero flavor with increasing heat, different from a jalapeño that hits you with everything it’s got from the beginning. Our lips and throats were burning pretty good, but we kept going back for more.
Really good on crackers with cream cheese, like that razzpolte stuff you can buy. ...today the boys and I will try making PB&J sammiches with it. Should be interesting!
Sent from my iPad using Tapatalk
So, apparently jelly is made with juice, jam is made with fruit. This will be jam then!
6 habaneros
6 mangos cut into chunks
1 pineapple cut into chunks
1 big red bell pepper
2 cups apple cider vinegar
7 cups sugar
1 box Sure Jell pectin
10 8oz ball jars and lids
Do all the stuff you need to do to clean and sterilize your jars. Place the habaneros, mango, pineapple, and red bell pepper in a blender or food processor. Purée, but don’t liquefy it. Add 1 cup apple cider vinegar and blend just to mix in.
Pour the purée into a big pot, add 1 cup apple cider vinegar and 7 cups sugar and slowly bring to a boil. Stir frequently so it doesn’t burn or boil over. Boil 10 minutes. Add pectin. Return to boil 1 minute and remove from heat. Basically, follow the directions on the box of Sure Jell, just substitute the fruit/peppers. Easy recipe.
Place in jars and then follow instructions for water bath or pressure canning. Let sit overnight to set.
This came out really good for a first attempt. To make it more “friendly” you could easily reduce the habaneros down to 3, and it will still have a kick. With 6 good sized fresh peppers it’s about a 6.5-7 on a scale where 1 is Welch’s and 10 is “take me to the hospital”. Typical habanero flavor with increasing heat, different from a jalapeño that hits you with everything it’s got from the beginning. Our lips and throats were burning pretty good, but we kept going back for more.
Really good on crackers with cream cheese, like that razzpolte stuff you can buy. ...today the boys and I will try making PB&J sammiches with it. Should be interesting!
Sent from my iPad using Tapatalk
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