1st Time For Jelly - Inspired By Annie's Habanero Recipe

20 years ago

Inspired by Annie's recent postings for habanero jelly - this is a first time try at making jelly. I was a bit anxious about handling the habaneros so I didn't pick through the dicing - all parts went in except the stem. I'm looking forward to the tasting part. Should the jelly sit for awhile? Will it get hotter or is good to eat right away?

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Comments (14)

riverrat1
20 years ago
OMG that is beautiful! I can see some of that on a cracker about now!
annie1992
20 years ago
Ann, that is one fine looking jar of jelly! Definitely eat it now, it won't get hotter. The flavors will "meld" a little if it sits, but the difference is slight, in my opinion. I agree with Karen, a little on a cracker, in the middle of a cheese thumbprint or on a bagel with cream cheese. It mixes with cream cheese splendidly.

I put in everything except the stems too, I use the seeds, membranes, everything.

Congratulations on your first jelly, it's a thing of beauty. And it wasn't all that hard, was it? Now you have the experience of making something that absolutely cannot be purchased. How does it feel?

Annie
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Lots of ways to up the heat in things. As I noted I'm particular the Red Savina cultivar which is about twice as hot as regular habeneras (world's hottest 94 - 06). The thought of tabasco sauce in my jelly makes me cringe... a flavor I really don't like. If a person really has a death wish there is a new "world's hottest" in the Bhut Joloki or Ghost Pepper. Measured at over a million scoville heat units it should be hot enough. Purified capsicum is available over the Internet if you want to hit 15-16 million scoville units. The "Dave's" brand of hot sauce has a new one hitting 13 million out of the bottle. People have reported hallucinations after eating lesser Dave's products... not impossible. I've eaten the regular Dave's Insanity Sauce more then once... the first drop you eat is never ever fogotten... sort of burnt into your mind. Dave's is dangerous at a party as the first person to try it will not taste any heat for a few seconds... long enough for the second lemming to leap... when the heat kicks in people can't talk. Without the ability to warn other guests pretty soon everyone is standing around looking at each other being speechless. All sort of makes a regular habenera at 100,000 - 350,000 scoville heat units seem like a mild animal. A regular jalpeno is 5,000 - 15,000 SHU for reference. Police pepper spray is about 5,000,000 SHU. Hottest thing I ever ate was a raw cayenne! IMHO scoville heat units don't fully capture what make a pepper hot. One cayenne pepper fresh from the garden made my mouth foam for 10 minutes... it was gross. No harm done... I was half drunk and went on to finish getting intoxicated. Another thing to consider is that pepper heat changes as you cook it. At first it has an instant brilliant zingy bite-you kind of heat which after cooking for some hours (next day) will cook down to an after burn warm heat that comes on a few seconds after it is eaten. Lots for a cook to play with getting the right combination of raw heat and cooked down heat flavors. Years ago when I was learning to cook curry I was introduced to the concept of adding fresh pepper before serving to reignite the raw flavor. I don't consider myself a "chili head" as the hot pepper crazy people refer to themselves. For the most part I just cook with them. My garden keeps producing new varieties... it was an ex-gf that first gave me Red Savinas to grow. Like other vegtables nothing beats fresh! Lots of Dave's products as well as dried Bhut Joloki ($27/lb + shipping) available on Amazon if you want to get crazy. Purified capsicum and Red Savina peppers/powder/sauce/chocolate bars available from redsavina.com. LOL... I just happened to be window shopping hot pepper products last night. Going to spray my sunflowers with pepper spray this year to see if I can keep the deer from eating them. Yeah... I did say they make chocolate bars with hot pepper! I've found a couple types and LOVE them... who would have thought chocolate and hot pepper would be a good combination... addictive. : ) lyra
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Here's the Habanero Gold Jelly, invented by Bob Rouleau of Ottawa, Canada. It's in the Bernardin book and now in the new "Ball Complete Book of Home Preserving." 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 (For USA other brands of liquid pectin are fine) 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 inch 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 nicely suspended. Here's the Peach Preserves for Winter Mornings, created by Doris, a CF member. Peach Preserves for Cold Mornings (Doris, Ruddmd) 3 pounds ripe peaches, peeled and quartered l/2 medium-size orange, quartered and seeded 2 Red Savina habaneros, (seeds and all) 4 cups sugar 1/4 teaspoon almond extract 3/4 Cup honey (the lightest, mildest you can find) Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Place knife blade attachment in food processor bowl; add orange quarters and habanero chiles. Process until finely chopped, stopping once to scrape down sides. Place orange, habanero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender. Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon. Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints. I see earlier in this thread the question was asked about what to do with a jam that's too stiff. The best thing to do (to avoid further cooking) is just to stir in a tablespoon or so of hot water when you open the jar. Whatever is needed to achieve the looseness you want. Carol
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riverrat1
20 years ago
I came back to sneek a look at this b-e-a-u-t-i-f-u-l jar of jelly!

Does this jar of jelly look like it's floating in the air to anyone else!
Carol Schmertzler Siegel
20 years ago
LOL, Riverrat, now that mention it..

It looks delicious, and it's just begging to be slathered on a toasted bagel!
riverrat1
20 years ago
Yep, that jar of jelly must be light and fluffy! LOL!
socal_ann
Original Author
20 years ago
River & Dishes - It does look likes it's floating doesn't it? I was intent on the close-up of the jar so the camera must have auto-adjusted the countertop. It's kinda good looking that way, yes?

Annie - yes, it was easier than I expected and I'm very pleased that it looks the jelly jars you posted. I popped that jar open for a first tasting this morning - and Oh My Gosh - it is so good! Put it on cream cheese & thin sliced baquette - the whole sweet hot thing all at the same time is wonderful. Yummy, yummy, yummy. If it lasts thru the weekend, I'm thinking it will be good for dipping sauce with ribs or grilled chicken. Have you tried it on grilled meat? or something like kung-pao chicken?

Question on the pectin - I used dry pectin instead of liquid pectin (didn't realize it until I got home from the store that I didn't buy the liquid). Is it the same ratio of dry to liquid?

I think I may have to try this jelly-making again next weekend!

ann
robinkateb
20 years ago
Ann, That is your first time!! Wow, good job. Next thing you know you will be joining us on the Harvest forum. Jam and jelly making is addictive.

-Robin
annie1992
20 years ago
Ann, you got lucky if you subbed dry pectin for the liquid, a lot of the time it won't work, they are not normally interchangeable. The acid and sugar ratio has to be right to jell and it's different for each type.

It IS good with grilled chicken, and I've used it as a glaze for grilled salmon and for pork, I've never tried it in something like the Kung Pao chicken.

I do know that Ellen likes hers on chicken quesadillas and my boss eats hers on veggie burgers.

So, whatcha making next weekend? RobinKate's chocolate raspberry? Some Plum/Cointreau? Nancy's Maple Apple?

Don't forget, you can enter it in your County Fair, that looks like a ribbon winner to me!

Annie
canarybird01
20 years ago
Ann - that looks delicious !

I'd love to try some of that spread on a salty cracker Mmmm.

SharonCb
socal_ann
Original Author
20 years ago
Annie - Thanks for the tip on the pectin - I used half an envelope of the dry pectin. The recipe paper in the box listed many fruit jellies / jams with twice as much of the sugar as the habanero gold recipe - which is why I halved it - but I did not account for the acid portion. Will need to pay more attention next time - looks like I got lucky first time out :] ...

Sharon - it is delicious! btw - love your photos ...

ann
compumom
20 years ago
Last night we broke out Annie's Roasted Red Pepper Jalepeno Spread that I received for guessing Bud's birthdate correctly. Dan was pretty hungry before my parents came over for dinner. It was so good, he almost devoured the whole jar before they got in the door! I wish I could run out and buy another jar...well hopefully at canny camp I'll learn to mmake this yummy goodie!
annie1992
20 years ago
Ellen, that spread is my attempt to recreate the Trader Joe's Red Pepper and Eggplant spread, I love that stuff.

I can't add eggplant, it's "unsafe" to can, and I think it needs more garlic. Any suggestions as to seasonings?

Annie
homesforsale
20 years ago
Your jelly looks delish!
momto4kids
20 years ago
Oh gosh, I wan tsome of that RIGHT NOW!!! It looks amazing! Great job! I just might have to try making my own some day! Oh, it looks so good!

1st Time For Jelly - Inspired By Annie's Habanero Recipe

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1st Time For Jelly - Inspired By Annie's Habanero Recipe

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