success with Pineapple Habanero Jam...
I've been experimenting with my habs coming off my plants, and made some jelly with it. I guess, technically it was a jam, since I didn't strain out all the stuff... but it turned out great. Great sweet pineapple-habanero flavor, then a second later, it knocks you upside the head with a great kick. Totally awesome stuff. Here's the recipe:
PINEAPPLE HABANERO JAM
* 15 habaneros, seeded and deveined
* 1 orange bell pepper (or a bell pepper the same color as the habs)
* 4 cups cubed pineapple
* 1 cup vinegar
* 5 cups sugar
* pinch of salt
In a blender, chop up all the chiles, bell peppers, pineapple and vinegar. Heat it all up in a saucepan with the pectin, bring to a boil, add sugar and pinch of salt, boil a bit longer, can them in sterile jars then do the boiling water bath thing.
You'll need to check your fruit/pepper/liquid to sugar ratio, which varies based on what brand of pectin you use. Also, directions may vary too, based, again, on the pectin.
Anyhow, this is great on a bagel, on toast, as a glaze on chicken or ribs, to eat with a spoon...
My first thought is that that would be fantastic smeared on chicken headed for the grill. Or as a marinade for grilled chicken.
I once had a pineapple chicken stew with just a hint of spiciness, and it was great too!
What brand of pectin did you use? I used SurGel with horrible results just a few weeks ago, and Candy on this board said SureGel is more like Sure Doesn't Gel.
Thanks for the recipe!
actually... it was SureJell or however you spell it. worked well. It's what I've used for freezer jam in the past to good results as well. but I don't do a lot of canning and don't have a lot to compare it with... but it worked fine for this.
I think next time I'll use lemon instead of the vinegar and use the lemon peel instead of the pectin. Then you can avoid the whole pectin thing altogether...
yeah, it actually isn't even that unbearable for the heat. Next time, I think I'll seed all of them, but leave some veins in about 5 of them. I really like that big, big heat at the end. That said, the one I made has some potent heat, but not unbearable, especially tempered with the sweetness of the pineapple.
re: toodie jane
you can certainly use jalapenos. Though, you may want to do a different pepper jelly - not with pineapple. For some reason, pineapple and habaneros just seem to go together. Also, after cooking the jelly, and with all the pineapple and sugar, it isn't nearly as hot as it seems it would be. Plus, seeding and deveining it really takes the heat level down. Just use gloves and thoroughly wash down all surfaces well.
I've seen other pepper jellies with jalapenos, green pepper, etc. you could do a green one that way, if you wanted.
Anyhow, good luck!
re: Pat Hammond
Pat - one thing I'll try next time is the addition of lemon juice and lemon peel in place of the pectin and vinegar. I seem to remember you making marmalade... using a few lessons from that, I'm sure this recipe could be further improved, for sure.
Regardless, as I mentioned in the initial recipe, I'd reevaluate the sugar-fruit levels based on the kind of pectin you use. Good luck!
This is a very successful reipe over at the Cooking Forum on That Home Site. I've been given two bottles and can personally say it's a winner!
Habanero Gold Jelly
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Bernardin liquid pectin
Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inche of top rim. Wipe rims. Apply lids.
Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
Repeat as necessary during the cooling/setting time, until solids are suspended within the jelly, not floating to the top.
This sounds great and I'm going to give it a try tonight; am just having trouble with the "amount of pectin". I have Certo (I think that's the name) and they make this big deal about *exactly* this much sugar and *exactly* this much fruit and so on-- I'm planning on the refrigerator/freezer version. Of course none of their recipes is a habenero/pineapple blend! I'm figuring on using adamclyde's proportions and one packet of certo, since that seems to (pretty closely) correspond with the amount of sugar in the various recipes in the certo box. Is it really as temperamental as all that?