Habanero Apple Jelly Recipes

HABANERO PEPPER JAM - THE RECIPE

Steps:

• Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
• Scoop out the peppers and add to a large pan.
• Add sugar, vinegar, lemon juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle jam into sterilized jars and cover.
• Process jars in a boiling hot water bath for 10 minutes.
• Remove and let cool overnight.

APPLE-HABANERO JELLY

Steps:

• Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
• Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
• Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
• Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.

HABANERO APPLE JELLY

Steps:

• 1. Quarter apples. Don't peel and don't remove core. Add all ingredients except the sugar. Bring to boil and then simmer 20 minutes, stirring occasionally. Use a potato masher to make the consistency of runny applesauce. Don't worry about the peels.
• 2. Suspend a colander, sieve, or cheesecloth over a large bowl. Spoon in the apple mixture. Let drain overnight. For clear jelly, just let it drain. If you squeeze, it will be cloudy.
• 3. For 4 cups of juice, use 3.5 cups sugar (7/8 cup per cup of juice). Boil juice and sugar to 220 degrees. Ladle into sterilzed jars and seal with your method of choice.

HABANERO FIG JAM-HOT AND SPICY GOOD!

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.

HABANERO PEPPER JELLY

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 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).

APPLE HABANERO JELLY RECIPE

Steps:

• Place apples in pot, cover with water. Bring to boil, reduce heat, cover, simmer til tender, about 5 min. Crush the apples and add the chopped habanero peppers. Simmer 5 more minutes. Transfer to strainer/sieve, let drip into bowl until all liquid is drained, pressing gently. Measure 5 cups apple juice and place back in pan, stir in sugar, add butter, bring to boil stirring constantly. Stir in pectin, boil 1 minute, stirring. Let stand 5 minutes, place into jars, cover, process 10 minutes, cool.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

HABANERO JELLY

Steps:

• Remove stems and seeds from habanero peppers. Make sure to wear eye protection and clean your hands thoroughly afterward. Don't wipe your eyes or touch anything else with your hands. You may also want to wear gloves if you have sensitive skin.
• Chop peppers and carrots and add to food processor with 1/4 cup of vinegar. Continue to wear eye protection! Puree thoroughly, placing a towel over the top to avoid any splashing.
• Add puree with sugar and remaining vinegar to a small pan., stir until integrated, and then bring to a boil. Boil for 10 minutes while constantly stirring. Don't lean over the top of the pan will it's cooking as the fumes can be painful to smell.
• Stir pectin into the mixture and boil for another minute while stirring. Remove from heat and allow to cool slightly.
• Fill a jar with hot water, then empty the water. so adding the hot mixture doesn't crack the jar. Very carefully pour mixture into the jar, then seal. Allow to reach room temperature before refrigerating.
• Cool mixture completely before serving. Try a small amount at a time, since it's very spicy (but, what did you expect: they're habanero peppers!). Jelly takes 24-48 hours to set, but it can be enjoyed (carefully!) before that if you like.