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.

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