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food-bev JellY? Jam?

chuk hell

chuk hell

Anybody have a jelly or jam recipe?

Looks like I'm gonna get one more decent harvest of habaneros before I pull the plants for the winter.

Thanks!
 
You still have plants in the ground? So jealous...

I will see if I have one of my grandma's jelly recipies at home and send it off to you.
 
Sorry guys forgot all about this with the holidays and all. I will dig tonight and see if I still have a the recipe laying around at home. Might have to get it from my mom though...
 
I add a little hab or scotch bonnet to peach jam every year. (full sugar recipe) It makes a good bagel spread with cream cheese and an excellent ham glaze. brookthecook
 
I finally decided to try my hand at habanero jam.

All the recipes I found included bell pepper for filler and just a few habs....well screw that. I wanted HOT jelly.


Here's what I did:

-Removed the seeds from about 25 habs and put 'em in the blender.

-Added 3/4 cup vinegar and gave it a good spin.

-Poured this into a sauce pan and added 3 1/2 cups sugar and brought to a boil.

-After about 20 minutes I added about 2/3 a packet of instant pectin ( which may have been a bit too much) and boiled for another minute or 2.

-I ladeled the stuff into half pint jars and followed canning procedure.

It yielded about 3 and a half halfpint jars. The "half" I did not can but just put in the fridge to enjoy now. It's got a real nice heat level but not uncomfortable...my wife can even eat it! It's great on crackers with some cream cheese!

I'll write this up in more detail on The Hot Zone soon!
 
chuk hell said:
I wanted HOT jelly.
Click to expand...

It's hot.

Really hot.

But sweet, and awesomely delicious.

I feel honored to have sampled this.

Great raw hab taste & ass-kickin' heat, duking it out with sugar. Would work just as well with eggs and toast at breakfast as it would with chili and cornbread at dinner.
 
thanks man! it sounds great! I will definitly give it a try!

It made me think what this would tast like if you threw in a can of bing cherries or fresh cherries (when in season)...or any favourite fruit. Like brookthecook said with the peach jam.

this recipe has a million possible variations...which makes it a keeper. Thanks!
 
Be sure to post how it turns out. I agree, habs and scotch bonnets pair really well with all kinds of fruit.

This was really easy to make...I can't wait to make another batch.
 
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