STRAWBERRY HABANERO JAM RECIPES

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JALAPENO STRAWBERRY JAM RECIPE | ALLRECIPES



Jalapeno Strawberry Jam Recipe | Allrecipes image

This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).

Provided by Lynette Sullivan

Categories     Jams and Jellies

Total Time 9 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 - half pint jars

Number Of Ingredients 6

4 cups crushed strawberries
1 cup minced jalapeno peppers
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings

Steps:

  • Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 23.1 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.1 g, SodiumContent 0.2 mg, SugarContent 22.6 g

HABANERO PEPPER JELLY RECIPE | ALLRECIPES



Habanero Pepper Jelly Recipe | Allrecipes image

Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.

Provided by Lunasea

Categories     Jams and Jellies

Total Time 4 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 half pint jars

Number Of Ingredients 7

8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup minced red bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

Steps:

  • Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 81.6 calories, CarbohydrateContent 20.8 g, FiberContent 0.2 g, ProteinContent 0.1 g, SodiumContent 1.9 mg, SugarContent 20.5 g

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