Habanero Apple Jelly Recipes

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.

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.

SPICY HABANERO JELLY

Steps:

• Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
• Combine puree 1 cup vinegar and sugar in a large saucepan.
• Bring to a boil and boil for 10 minutes stirring constantly.
• Stir in pectin stirring while boiling hard for 1 minute.
• Remove from stove and skim foam.
• Stir in food coloring till eye appealing.
• Or skip if you like as is.
• Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
• Adjust caps Process 10 minutes in boiling water canner.

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.

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.