Red Currant Jelly With Habanero Pepper Recipes

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RED CURRANT JELLY WITH HABANERO PEPPER



Red Currant Jelly With Habanero Pepper image

I found this recipe in "Country Living" and I have been wanting to try it but I can't find the Red Currents where I live. I might try grapes instead. I have tried another jelly made with Habanero's and it was hot and delicious!!!

Provided by BenzBaker

Categories     Jellies

Time 1h

Yield 4 half pint jars

Number Of Ingredients 7

2 1/2 lbs red currants, stems removed
1 cup mineral water
3 1/2 cups sugar
1/2 teaspoon butter
1/4 cup liquid fruit pectin, plus
2 teaspoons liquid fruit pectin
1/2 habanero pepper, seeded and cut into strips

Steps:

  • Make the jelly:.
  • Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
  • Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
  • Process the jelly:.
  • Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.

Nutrition Facts : Calories 842.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.3, Sodium 6.8, Carbohydrate 214.6, Fiber 12.3, Sugar 196.1, Protein 4.1

HABANERO PEPPER JELLY RECIPE - (4.5/5)



Habanero Pepper Jelly Recipe - (4.5/5) image

Provided by Pagingdrstarling

Number Of Ingredients 8

1 cup ground red, orange and yellow sweet peppers
1 cup ground habanero peppers
12 cups sugar
2 cups white vinegar (5% acidity)
4 packages (3 ounces each) liquid pectin
Optional: 2-3 drops food red or green coloring
12 half pint canning jars, lids and rims
Jar Preparation and Sterilization

Steps:

  • Wash the peppers and remove seeds and ribs, and cut into chunks. Process each type of pepper, in batches, in a food processor until coarsely ground. Use rubber gloves when working with habanero and jalapenos. Combine ground peppers, sugar, and vinegar in a large saucepan; bring to a boil. Boil 6 minutes stirring frequently. During the boiling process it's imperative you stand by and watch the hot liquid as it has a tendency to flow over. You do not want an eruption of hot liquid in your kitchen. Stir in pectin and boil 3 minutes, stir frequently. Remove from heat and skim off foam. Pour hot jelly into hot sterilized jars, leaving ¼ inch head space. Wipe jar rims with clean damp cloth. Cover with metal lids and screw on bands; Process in hot water bath for 15 minutes. Makes 12 half pints. Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel. Jars will make a distinctive "ping" sound when they've sealed correctly.

RED CURRANT JELLY



Red Currant Jelly image

Season: June to mid-July. Red currants make a superb and very versatile jelly. The red currant season is short, just a few weeks in midsummer, so make sure you don't miss it. If you haven't time to make your jelly straight away, you can pick the currants and freeze for later. This is an endlessly useful jelly. A classic condiment to accompany roast lamb or game, it can also be used to enhance the flavor of gravies, casseroles, and piquant sauces. It makes an excellent glaze for fresh fruit tarts too.

Yield makes three to four 8-ounce jars

Number Of Ingredients 2

2 1/4 pounds red currants
Granulated sugar

Steps:

  • You don't have to top and tail the currants, or even take them off their stems. Simply wash them, put into a preserving pan with 1 3/4 cups of water, then simmer until they are very soft and have released all their juice. This will take about 45 minutes. Strain through a jelly strainer bag or cheesecloth (see p. 33) for several hours or overnight. Do not poke, squeeze, or force the pulp through the bag or you'll get cloudy jelly.
  • Measure the juice, put it into the cleaned preserving pan, and bring to a boil. For every cup of juice add 1 cup of sugar, adding it only when the juice is boiling. Stir until the sugar has dissolved, ensuring the sides of the pan are free of undissolved sugar crystals. Then boil rapidly for about 8 minutes, or until the setting point is reached (see p. 41).
  • Remove from the heat and stir to disperse any scum, then pour into warm, sterilized jars and seal (see pp. 21-22). Tap the jars to disperse any air bubbles caught in the jelly. Use within 1 year.
  • Add a couple of tablespoonfuls of chopped fresh mint to the jelly for the last 2 to 3 minutes of boiling.
  • Red currant jelly is the core ingredient of Cumberland sauce, a traditional partner to baked ham and game. Just add 1/4 cup of port, the grated zest of 1 orange and 1 unwaxed lemon, 1 teaspoon cayenne pepper, a pinch or two of English mustard powder (see p. 202), and perhaps a pinch of ground ginger to 10 tablespoons of red currant jelly.

HABANERO PEPPER JELLY



Habanero Pepper Jelly image

Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.

Provided by Lunasea

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

Time 4h50m

Yield 64

Number Of Ingredients 7

8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup minced red bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

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).

Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g

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