Habanero Berry Jam Recipes

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RASPBERRY HABANERO JAM BEWARE HOT STUFF!



Raspberry Habanero Jam Beware Hot Stuff! image

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

4 cups crushed raspberries
1 cup water or 1 cup unsweetened apple juice
1 cup minced habanero (21 whole chili`s)
2 tablespoons bottled lemon juice
1 (1 3/4 ounce) package low sugar dry pectin
4 cups granulated sugar

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

SPICY HABANERO JELLY



Spicy Habanero Jelly image

I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!

Provided by Rita1652

Categories     Jellies

Time 35m

Yield 7 1/2 pint jars

Number Of Ingredients 6

1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
6 ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
orange food coloring (optional) or red food coloring (optional)

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.

HABANERO PEPPER JAM - THE RECIPE



Habanero Pepper Jam - the Recipe image

A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.

Provided by Mike Hultquist

Categories     Main Course

Time 25m

Number Of Ingredients 7

1/2 pound habanero peppers (chopped)
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lemon juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops food coloring (if preferred)

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.

Nutrition Facts : Calories 50 kcal, ServingSize 1 serving

HABANERO STRAWBERRY JAM



Habanero Strawberry Jam image

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

4-1/2 cups crushed strawberries
1/2 cup minced seeded habanero peppers
1/4 cup lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

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 JAM



Raspberry Habanero Jam image

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

1 ½ cups white vinegar
1 green bell pepper, halved and seeded
5 habanero peppers, stemmed, or more to taste
6 cups white sugar
2 (12 ounce) packages frozen raspberries
3 tablespoons powdered pectin
5 1-pint canning jars with lids and rings

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

HABANERO JELLY



Habanero Jelly image

Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.

Provided by Steve Cylka

Categories     Appetizer

Time 20m

Number Of Ingredients 6

3 orange peppers (, cored and seeded)
5-6 habanero peppers (, cored and seeded)
3 tbsp pectin crystals
2/3 cup white or cider vinegar
1/2 tsp butter or margarine
3 1/3 cups sugar

Steps:

  • Place all the peppers in a food processor and pulse until chopped finely.
  • Transfer the chopped peppers to a large pot with the remaining ingredients.
  • Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
  • Skim any foam which accumulates at the top and remove from stove element.
  • While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
  • Screw on lids and process in a boiling water bath for 10 minutes.

BLUEBERRY PEPPER JAM RECIPE



Blueberry Pepper Jam Recipe image

Blueberry Pepper Jam Recipe made in the Ball Jam Maker.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 32m

Number Of Ingredients 6

2 2/3 cups crushed blueberries (about 2 pints)
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1 whole Lime (juiced)
1/3 cup finely chopped poblano pepper

Steps:

  • Prepare the blueberries by washing them and removing any stems.
  • Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.
  • Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.
  • Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.
  • Measure sugar into a bowl and set aside.
  • Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.
  • Add the margarine to the Jam Maker.
  • Press the jam button on the Jam & Jelly Maker and press enter.
  • Allow the machine to run for 4 minutes until you hear 4 short beeps
  • Immediately add the sugar slowly to the Jam Maker.
  • Place the lid on the jam maker.
  • Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
  • When the Jam Maker beeps again the jam is done.
  • Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
  • Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.
  • Process the jam in a hot water bath for 20 minutes.
  • All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.
  • Check the lids for a proper seal. Store sealed jars,

Nutrition Facts : Calories 761 kcal, ServingSize 1 serving

BLUEBERRY JALAPENO JAM RECIPE



Blueberry Jalapeno Jam Recipe image

How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno.

Provided by Paula

Categories     any meal

Number Of Ingredients 6

1 cup water
4 cups blueberries (mashed)
3 cups sugar
1 tablespoon lemon juice
2 jalapeno peppers diced small* (about 4 tablespoons jalapenos)
1 package pectin

Steps:

  • Wash blueberries and remove stems.
  • Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
  • Bring to a boil and add peppers and pectin.
  • Cook according to package directions of pectin.
  • If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
  • Remove from heat, add to jars and seal tightly.

Nutrition Facts : Calories 888 kcal, Carbohydrate 229 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 5 g, Sugar 219 g, ServingSize 1 serving

HABANERO BERRY JAM



Habanero Berry Jam image

This was my first try at making homemade jam and I can't believe how good it came out. I made up my own recipe after being unable to find this recipe here. If you like a spicy jam that goes best on crackers/bread with brie or cream cheese - this is the jam for you!

Provided by RootedRedwood

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 80

Number Of Ingredients 7

½ cup water
½ teaspoon calcium phosphorus powder
2 teaspoons low methoxyl pectin with calcium (such as Pomona's Universal Pectin ®)
1 ½ cups sugar
4 cups mashed mixed berries (raspberries, blueberries, blackberries)
¼ cup lemon juice
1 habanero pepper, diced, or more to taste

Steps:

  • Immerse 5 (8-ounce) jars in simmering water until jam is ready, or at least 10 minutes. Wash lids and rings in warm soapy water.
  • Combine 1/2 cup of water and 1/2 teaspoon calcium powder in a small jar with a lid to make calcium water. (Note: you will use just 2 teaspoons calcium water for 4 cups mashed fruit. Store the remainder in the refrigerator and use within 6 months.)
  • Mix pectin powder and sugar in a bowl. Place mashed berries, 2 teaspoons calcium water, lemon juice, and habanero pepper in a medium-sized pot and bring to a boil over medium-high heat. Once berry mixture is boiling, add sugar mixture and stir vigorously for two minutes. Bring back to a boil and remove from heat.
  • Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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 18.1 calories, Carbohydrate 4.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 4.1 g

DOUBLE-BERRY JALAPENO JAM



Double-Berry Jalapeno Jam image

My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. -Lisa Keim, Watertown, New York

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 5

2 cups finely chopped seeded jalapeno pepper (about 1 pound)
1-1/2 cups crushed strawberries (about 1 pound)
1 cup crushed blackberries (about 3/4 pound)
1 package (1-3/4 ounces) powdered fruit pectin
6-2/3 cups sugar

Steps:

  • In a large saucepan, combine jalapenos, strawberries and blackberries. 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 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY HABANERO JAM RECIPE



Cherry Habanero Jam Recipe image

Sweet Cherry Habanero Jam is a sweet and spicy easy way to preserve fresh cherries. You can adjust how hot the pepper jam recipe is very easily.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 45m

Number Of Ingredients 7

4 cups pitted and coarsely chopped sweet red cherries
1 cup finely diced red pepper
1 Scotch Bonnet Habanero pepper (finely minced **see notes)
4 1/2 cups white granulated sugar
6 tablespoons Ball Real Fruit Pectin Classic
2 tablespoons lime juice
1 tablespoon butter (optional)

Steps:

  • Wash cherries then stem and pit them into a large bowl, catching as much cherry juice as possible.
  • Coarsely chop the pitted cherries and place them into your large canning pot.
  • Add the lime juice to the pot of cherries and toss well.
  • Dice the red pepper and place into the pot with the cherries.
  • ** Put rubber gloves on and finely mince the habanero pepper. For a mild pepper jam remove all seeds and remove the pith. For a medium-hot jam leave the seeds in. For a hotter jam mince the entire habanero pepper with seeds and pith and place into the pot with the other ingredients.
  • Add pectin to the pot and heat on low, occasionally stirring until the pectin melts.
  • Increase the heat to medium-high and bring to a roiling bowl.
  • Add sugar, stirring until the sugar is mostly dissolved.
  • Return to a roiling boil.
  • Add butter to cut down on foaming. (if using)
  • Boil for one minute.
  • Remove the pot from the stove.
  • Skim off any excess foam.
  • Fill your prepared jars leaving a 1/4 inch head space.
  • Wipe rim of jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened.
  • Process your filled jars in a hot water bath for 10 minutes.

Nutrition Facts : ServingSize 2 Tablespoon, Calories 45 kcal, Sugar 10 g, Sodium 3 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 1 mg, UnsaturatedFat 2 g

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