Plebian
07-30-2007, 03:30 PM
Prep Time:
approx 1 hr from start to finish
Servings:
12 - 4 ounce jars
Heat Level (Spiciness):
Mild
Ingredients:
* 5 whole orange habanero, stems removed but not cored. * 1 sweet bell pepper, remove stem, core, and membrane. * 18oz of frozen raspberries, thawed. bags are usually 12oz. * 2 1/4cups water * 3/4 cups apple cider vinegar. * 1 package fruit pectin. * 1 teaspoon lemon juice concentrate.
Instructions:
* Finely chop peppers and raspberries. * Add to water and strong boil for 1 minute. Remove from heat 15 minutes. * Strain mixture for a clean liquid into clean pot. * Add vinegar and slowly stir in pectin over heat. Bring to boil. *Stir in sugar and bring to hard boil for 2 minutes. *Remove from heat. *Add jelly to jars, wipe and seal. *Process in water bath. *notes* This recipe calls for 5 habanero's. This produces a decent heat that most will enjoy and few will say it's too hot. Nice bite but very mild. A 6th habanero does make a noticed increase in heat level. 10 or 12 habs give a bite that the few will find palatable. More than that, you're on your own ;-) Remove the stem only, taking care not to remove any of the core. The whole hab is blended. The sweet pepper can be ripe and turned red, or green, or can be any variety. Core, seed, and remove membrane. I use a hand cranked rotating blender to chop the peppers and raspberries instead of an electric blender. No reason other than this is the way I like to do it. It must be chopped finely though. When straining I use layered cheese cloth. Use whatever method works best for you. Just be sure that no bits get into the strained liquid for a good clear jelly. Stir the pectin while adding heat to keep from clumping. It just makes things easier. Keep stirring slowly after the pectin is added and through the 2 minutes of hard boil. Remove from heat at precisely 2 minutes. Begin adding to clean jars about a minute after removing from heat to keep from potentially breaking a jar.
Level of Difficulty:
Easy
This a very good jelly recipe that has a lot of flexibility with ingredients and heat level.
Very tasty when a spoonful is put on a bit of cream cheese and cracker.
approx 1 hr from start to finish
Servings:
12 - 4 ounce jars
Heat Level (Spiciness):
Mild
Ingredients:
* 5 whole orange habanero, stems removed but not cored. * 1 sweet bell pepper, remove stem, core, and membrane. * 18oz of frozen raspberries, thawed. bags are usually 12oz. * 2 1/4cups water * 3/4 cups apple cider vinegar. * 1 package fruit pectin. * 1 teaspoon lemon juice concentrate.
Instructions:
* Finely chop peppers and raspberries. * Add to water and strong boil for 1 minute. Remove from heat 15 minutes. * Strain mixture for a clean liquid into clean pot. * Add vinegar and slowly stir in pectin over heat. Bring to boil. *Stir in sugar and bring to hard boil for 2 minutes. *Remove from heat. *Add jelly to jars, wipe and seal. *Process in water bath. *notes* This recipe calls for 5 habanero's. This produces a decent heat that most will enjoy and few will say it's too hot. Nice bite but very mild. A 6th habanero does make a noticed increase in heat level. 10 or 12 habs give a bite that the few will find palatable. More than that, you're on your own ;-) Remove the stem only, taking care not to remove any of the core. The whole hab is blended. The sweet pepper can be ripe and turned red, or green, or can be any variety. Core, seed, and remove membrane. I use a hand cranked rotating blender to chop the peppers and raspberries instead of an electric blender. No reason other than this is the way I like to do it. It must be chopped finely though. When straining I use layered cheese cloth. Use whatever method works best for you. Just be sure that no bits get into the strained liquid for a good clear jelly. Stir the pectin while adding heat to keep from clumping. It just makes things easier. Keep stirring slowly after the pectin is added and through the 2 minutes of hard boil. Remove from heat at precisely 2 minutes. Begin adding to clean jars about a minute after removing from heat to keep from potentially breaking a jar.
Level of Difficulty:
Easy
This a very good jelly recipe that has a lot of flexibility with ingredients and heat level.
Very tasty when a spoonful is put on a bit of cream cheese and cracker.