Best Raspberry Habanero Jam Recipes

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RASPBERRY HABANERO JAM BEWARE HOT STUFF!



Raspberry Habanero Jam Beware Hot Stuff! image

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

4 cups crushed raspberries
1 cup water or 1 cup unsweetened apple juice
1 cup minced habanero (21 whole chili`s)
2 tablespoons bottled lemon juice
1 (1 3/4 ounce) package low sugar dry pectin
4 cups granulated sugar

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

RASPBERRY HABANERO PEPPER JELLY



Raspberry Habanero Pepper Jelly image

I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.

Provided by Momofthree

Categories     Jellies

Time 1h

Yield 10-12 4 oz. jars

Number Of Ingredients 8

3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
2 sweet red peppers
1 sweet green pepper
12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
1 cup vinegar
1 3/4 ounces sure-jel dry pectin (powder, not liquid)
4 cups sugar

Steps:

  • Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
  • Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
  • Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
  • Ladle into hot ½ pint jars leaving 1/8" headspace.
  • Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
  • Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
  • I usually get anywhere from 10-12 of the 4 oz. jars.

Nutrition Facts : Calories 380.4, Fat 0.2, Sodium 15.7, Carbohydrate 96.6, Fiber 2.8, Sugar 89.3, Protein 0.8

RASPBERRY HABANERO JELLY RECIPE



Raspberry Habanero Jelly Recipe image

Provided by flippyfroggirl

Number Of Ingredients 7

1 1/2 c raspberries, blended
1-2 habanero
3 c sugar
1/4 c apple cider vinegar
1 T butter
4 T pectin
1 sprig mint

Steps:

  • Combine respberry, habanero, sugar, butter, mint and vinegar in pan. Bring to boil, boil 10 min. Add pectin, boil 10 more min. Remove, let stand 5 min. Run thru strainer to remove seeds, mint and peppers. Pour liquid into jars, cover. Process 10 min, cool.

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