Linda, You have my support, I think that would be a heavenly supper!

And I thought you saw a Photo of me !!!

LOU

I vote for it, Linda!!!

jude

Sounds perfect!

If you add a little sliced meat, that's a totally legitimate meal.

And pop corn at the movie.

Oh, that sounds absolutely delicious.

Where did you find that jam? Did you make it?

I just finished posting on Teresa's farmer's market report thread about the market up in Tahlequah having a goat cheese vendor. One of the flavored cheeses they sell is honey almond goat cheese. Delicious!

It's hard to think of a bad way to have goat cheese.

Sally

that does sound heavenly! And i'm curious about the jam too - homemade or boughten? (wink)

Alexa

That sound delicious, especially the Habanera raspberry!

Home made:
2 10 oz packaged of frozen raspberries
1 bag of cranberries....think they are also 10oz now
1 cup of red wine vinegar
5 habaneros seeds and ribs removed
1 cup red wine vinegar
6 cups of sugar
one pouch certo

whir the vinegar and the peppers in a blender until there are no more pieces visible ( that insures every bite is equally hot)
Cook all slowly until all the cranberries have popped....about 10 minutes. Bring to a rolling boil, add the certo....continue at a hard boil while stirring for 1 1/2 minutes...pour into jars.

LindaC, when do you add the certo, after the rolling boil with the certo or before?

Annie

Simmer until all the berries pop....bring to rolling boil, add certo.... return to boil continue boiling hard for 1 1/2 minutes.
The Certo package says hard boil for one minute...but I get a better set boiling fruits without much natural pectin for 2 to 3 minutes. This has lots of pectin in the cranberries....so one and a half minutes makes a nice soft "jammy" set.

Why is "1 cup of red wine vinegar" listed twice? I am confused. And when do you add the frozen raspberries? I re-read it a couple of times. Did I miss something?
Thanks.
Clare

That does sound good.

What is Certo made from? Is it animal based, like gelatin?

Sally

Red wine vinegar should only be listed once.
Put the sugar and berries into a kettle.
blend peppers and 1 cup of red wine vinegar
Add to kettle....simmer until all the berries pop....stirring frequently....when berries have popped increase heat until it boils into a foaming mass that cannot be stirred down....add the Certo and continue at a hard boil for 1 1/2 minutes.

You can then pour into clean jars and follow canning procedure.
Or you can pour into glass or plastic containers, refrigerate and give the excess away ( it makes about 10 cups)...or do as I do....boil your jelly glasses for 20 minutes, have in just simmering water when you add the certo. also have another pan of water in which the jar lids and rings have been simmered and a pan of simmering water with a can ( as in an empty and washed fruit or bean can) with parrafen already melted in the can....remove jars to a towel covered counter, pour the very hot jam into the jars wipe the rims and immediatly cover with melted wax.

The wax method is not USDA approved....but believe me with all that sugar and acid, your jam won't mold!
Hope it's clear now....I am sure you now know, this is something I didn't find in a book or on line...I "winged" it years ago on request from a friend to try to duplicate something she found at a store.
Linda C

Certo is liquid pectin....the stuff found in things like apples, cranberries, grapes, and citrus peels....it makes jam set when cooked with sugar and some acid...totally vegitarian....and kosher for passover.
Linda C

Linda, I don't have any habaneros, could another hot pepper be used?

Nothing I have found but habanaros gives that hot, smoky, sweet flavor. You can buy habaneros in a jar.
I have made it with jalapenos, with pequinos and hot red pepper flakes.....but it just doesn't do the job.
Linda C

Thanks Linda. I'll look for habanaros.

Karen

Thanks, Linda. If I ever get around to learning to can, getting the materials together, I just may try that jam. It sounds different enough from other jams that I might just like it.

Sally

Someone sent me an email about this Post.

I had a Power surge and lost it.
With all the confusion, I Don-t remember who or why.
Probably wanted my Photo LOL!!!

Could you send it again.

Thanks, LOU

Karen, try Horrocks on Saginaw Road in Lansing, they have just about every item of produce grown in Michigan and they always have habaneros. You might try a small local hispanic grocery too, I'm sure you have one somewhere in Kalamazoo. I'll bet Sherry would know too...

I'd offer you some of mine, but mine are currently waiting while the apricots steep in vinegar so they can become Habanero Gold!

If you do buy habs, just be aware that you can dice them and freeze them for more batches of jam later.

Annie

Thanks Annie, I have been to Horrocks. I went to Lansing a lot for training when I was still working.

I love your Habanero Gold jam. Do you grow the habaneros? I told Steve we need to grow some next year. We grow jalapenos and serranos.

I made Linda's jam yesterday using serranos. It is really good. I can imagine it would be that much better using the habaneros. I made a 1/2 of batch. I canned three jars. I haven't canned in years. It was fun. Thanks for the encouragement Linda.

Karen

Yiou cAn also just toss the habaneros in to the freezer....no dicing or anything....that's what I used from last year. But my Hab grower didn't grow this year. But think I know someone who will trade habs for jam!!

After this jam has set for 5 days, the heat isn't all it was....next batch will have 6 habs.....maybe 7!!!!
Linda C