Monday, September 27, 2010

Habanero Jam

After a bumper crop of habanero peppers in my garden, I needed a recipe to use up many at once.  I discovered Habanero Jam and have made it with both peaches and strawberries.  Both recipes are here for your enjoyment.  It's a pleasant balance of sweet and spicy, even though it seems to call for a lot of habaneros.



Peach Habanero Jam
8 whole habaneros, stems removed
1 cup apple cider vinegar
1½ - 2 fresh peaches, peeled and diced
½ cup peach nectar
½ cup fresh orange juice
6 cups sugar
1 envelope Certo liquid fruit pectin 

Blend the habaneros, vinegar, peaches, nectar and juice until pureed. Combine mixture with sugar in a heavy pot and bring to a boil. Boil for 8 minutes, then add Certo. Return to a boil, then pour into ½ pint jars and seal.

Strawberry Habanero Jam
8 whole habaneros, stems removed
1 cup apple cider vinegar
1 pint fresh strawberries, hulled and cut in half
½ cup strawberry nectar
½ cup pear nectar
6 cups sugar
1 envelope Certo liquid fruit pectin

Blend the habaneros, vinegar, strawberries, and nectar until pureed. Combine mixture with sugar in a heavy pot and bring to a boil. Boil for 8 minutes, then add Certo. Return to a boil, then pour into ½ pint jars and seal.

The way I canned:  Wash and dry canning jars thoroughly. Place lids and rings in a pot of boiling water and boil for at least 5 minutes. Once jelly is ready, fill a jar, leaving about a ¼" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don’t seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long.

Turkish Walnut Red Pepper Dip


A few years ago, I discovered Central Market cooking classes...so much fun, I highly recommend them!  A wonderful Turkish woman who lived in Austin at the time, Ozlem Warren, did several classes on Turkish cooking, all of which have given me great recipes.  She has since moved to England, but still does a class when she comes to Texas to visit, so keep an eye out!  This is one of my favorites, a go-to dip recipe.  If you enjoy this dip, I highly recommend you check out her blog Ozlem's Turkish Table.  She continues to post wonderful Turkish recipes there.


Walnut Red Pepper Dip (Cevizli Biber)
3 slices of stale white bread, crusts removed
⅓ cup yellow onion, chopped
4 tablespoons red pepper paste
1 cup English walnuts, shelled
1 teaspoon ground cumin
pinch of salt
5 tablespoons extra virgin olive oil
2 tablespoons water

Grind the walnuts, onion, cumin, salt, and red pepper paste in the food processor. Soak the bread in water and squeeze the excess water. Crumble the bread and add to the mixture in the food processor. Add the olive oil and water and blend to make a smooth spread. If it appears too thick, add a little more olive oil.
To serve, place the spread in a bowl. Pour 1 tablespoon extra virgin olive oil all over and sprinkle with 1 teaspoon read pepper flakes. Serve with toasted baguette slices or flat bread.
 

©2009 Epicuriosities | by TNB