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Cherries Habanero jelly

I'm thinking of taking a can of cherry pie filling,throwing that into a pot and add 2 hab's and maybe a oz and a half of pictin bring to a boil and then simmer for a few.Pack in sterlized jars and give it a hot bath.Might not be good for long term storage but for a week or two.Wadda ya think. will it work?
 
Use fresh cherries and sugar. Throw a touch of fresh lemon juice in as an acid. Dice the habs.
 
Most cherry jam/jelly recipes call for tart cherries, not sweet, for a good strong cherry flavor. Sweet ones just don't have a strong enough cherry flavor, they're better in pies. Also, cherry jelly usually takes a little longer to set up, like a few weeks sometimes, so don't get disappointed if it seems runny at first.
Funny you mentioned this, I'll be experimenting with cherries and also some black cherry extract this weekend, both in jams and sauces/glazes. I'll let you know how it all turns out.

brookthecook
 
What Can I do?

setzuanfire said:
Most cherry jam/jelly recipes call for tart cherries, not sweet, for a good strong cherry flavor. Sweet ones just don't have a strong enough cherry flavor, they're better in pies. Also, cherry jelly usually takes a little longer to set up, like a few weeks sometimes, so don't get disappointed if it seems runny at first.
Funny you mentioned this, I'll be experimenting with cherries and also some black cherry extract this weekend, both in jams and sauces/glazes. I'll let you know how it all turns out.

brookthecook

I have a huge #10 Can of Dark Black Cherries in Heavy Syrup from Carvel that I need to do something with. Any ideas?
 
MMMM, that sounds like the beginnings of a dessert topping! If you want to thicken it or make a jelly, I suggest using Pomona pectin. It doesn't require specific amts of sugar and is adaptable to whatever thickness you need (like a thin glaze) Since you have cherries in heavy syrup, there's no way to measure your sugar content anyway. For a dessert topping, add some brandy or rum and make a slight reduction on low heat or in a double boiler, so as not to burn the sugar. I think any of the fruity chinenses go great with cherries, maybe try the milder 'spice' ones. Our jelly-making got delayed til today, but I'll still post the results and maybe a few pics when it's all done. Good luck!
 
Yeah

setzuanfire said:
MMMM, that sounds like the beginnings of a dessert topping! If you want to thicken it or make a jelly, I suggest using Pomona pectin. It doesn't require specific amts of sugar and is adaptable to whatever thickness you need (like a thin glaze) Since you have cherries in heavy syrup, there's no way to measure your sugar content anyway. For a dessert topping, add some brandy or rum and make a slight reduction on low heat or in a double boiler, so as not to burn the sugar. I think any of the fruity chinenses go great with cherries, maybe try the milder 'spice' ones. Our jelly-making got delayed til today, but I'll still post the results and maybe a few pics when it's all done. Good luck!

Sounds like a thorough plan, thanks.. I probably will just use it for dessert topping and won't turn it into some big project. I might one day want to do the very hot syrup with extracts in it.

I have a Sweet Agony Raspberry Jam with Habanero's and it is good. This product is not too popular but well worth it.
 
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