Habanero Chilli Jam Recipes

HABANERO PEPPER JELLY - RECIPE

Steps:

• In a saucepan, add minced habaneros, sugar, vinegar, and salt.
• Simmer 10 minutes.
• Add liquid pectin and bring to a boil, stirring frequently.
• Pour mixture into sterilized jars.

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.

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).

HABANERO JAM

Steps:

• Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1-3 hours (chiles will get less spicy as they soak; in 1 hour, they'll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
• Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50-60 minutes. Let cool.
• Do Ahead
• Jam can be made 2 days ahead. Cover and chill.