Best Habanero Berry Jam Recipes
HABANERO STRAWBERRY JAM
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
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
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
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
RASPBERRY HABANERO JAM BEWARE HOT STUFF!
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
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
HABANERO CHILLI JAM
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
Provided by NeilCorke
Time 45m
Yield Makes Makes 2.5 kg of jam
Number Of Ingredients 0
Steps:
- Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
- Wash the chillies and remove any stalks.
- Put the chillies in a food processor and pulse until they are finely chopped.
- Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
- Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
- Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
- Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
- Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
- Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
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