Raspberry Serrano & Tropical Habanero Jam & others

[Smokeysmomm]

I made these last year when I was in what you might call a Jammin' mood. I used the Bernadin Recipe and twisted the heck out of it. I'm posting the recipes as I found them on Thehotpepper.com. The recipe is for Habanero Gold and i've made this recipe more than a few times and it's really good as is the Raspberry Serrano. I went a little crazy and made Tropical Habanero Gold using Dried Pineapple and Guava and Mango, Habanero Gold, Kiwi Lime Serrano and Strawberry for my husband without the heat. I also made some lemon jelly and Lemon Ginger jelly as well. We had fun at work trying out the different flavors. If you like to make Jams, Jellies and Preserves and like hot and Sweet then you should try the Bernadin Recipe. We love it.



My Note: I used about 2 1/2 cups of the red onion and red bell pepper and about 3/4 cup of the dried apricots and 1/2 cup of the diced habs in the Hab Gold Recipe and it made for a nicer color and better consistency.


Try the Tropical Habanero Gold, it's Sweet and full of Tropical Goodness. I had a thought and put it to the test and Boy is it really good. Great combination of flavors. It's the jar on the top right and the Serrano Raspberry is on the bottom Left. I love it when I get an idea that works. My pantry is stocked now and I still have other ideas in mind.





Habanero Jam
posted by pepperfever on Thehotpepper.com
http://www.thehotpepper.com/topic/12799-habanero-jelly/




Two habanero jelly recipes, one is bigger but uses same amount of pectin, saves money.



Here are the two different recipes. The first one is the one I used.


Habanero Gold Jelly Recipe #132932



Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.


by Jan in Lanark
45 min : 30 min prep




3 250 ml jars

- 1/3 cup finely sliced dried apricot
· 3/4 cup white vinegar or cider vinegar
· 1/4 cup finely diced red onion
· 1/4 cup finely diced red pepper
- 1/4 cup finely diced habanero pepper, with seeds or finely diced jalapeno, and scotch bonnet peppers combined
· 3 cups white sugar
· 1 (3 ounce) envelope bernardin liquid pectin


1. Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
2. Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3. Add to apricots and stir in sugar.
4. Bring mixture to a full rolling boil.
5. Stirring constantly, boil hard for one minute.
6. Remove from heat and immediately stir in liquid pectin, mixing well.
7. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
9. Apply snap lids and process in boiling water bath for 5 minutes if you choose.
10. Once sealed you can rotate or invert jars while still warm to distribute solids if needed.







Big Batch Habanero Gold (Carol calls it Hot N Sweet Confetti Jelly)




1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers
Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.
1 1/2 cups white vinegar
6 cups sugar
1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.)




Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight.


Stir occasionally if convenient.

Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.


Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.
When jars are sealed, "agitate" to distribute solids throughout the jelly.

Yield: 6 8-oz. jars.

[Jerryanne]

Oh my gosh, I had forgotten all about the weekend you made these! You had a jam/preserves factory going like mad last year. Was it when Randall was at the races?

They all look so darned good. Canning-another thing I don't do......process in a water bath is right up there with CANDY THERMOMETER for me........I see that in a recipe and go to the next page.

I'll just sit and stare at the photo of all those gorgeous jars of jams, jellies and preserves if it's OK with you.

People you work with must LOVE to see you walking across the parking lot with a tray in your hands...........ya spoil them rotten! What fun taste testing them all-with crackers and cream cheese???????????????

[Susie Ann]

Cyndy these look absolutely beautiful. You did good girl. I wish I had your talent or I should say your motivation.

[Smokeysmomm]

doesnt take talent to can preserves, just patience. I really got into the zone since Randall was gone that weekend(races) and I just kept going and going and going. It was fun! All those flavors are amazing. The Tropical Habanero Gold is probably my favorite and then the Raspberry Serrano.

We enjoyed them on Wheat thins with cream cheese and toasted baguette slices. The docs and staff always ask what i'm making next.

[mountain-moma]

With mouth drop open OMG those are just Beautiful jam's and jellies.....Think i should have moved to CA.and worked on your floor i can just see the Dr's and staff there with all the goodies u make and share love Wheat Thins& cream cheese and add some of this my,my

[Smokeysmomm]

They are super special with the cream cheese and wheat thins! I love this and the fact that I can make them when I want. I have enough to last me thru the summer and then just before the raspberries are about to disappear, i make more. Then come the brothers and nephews and there goes my stash! hahaha no biggie, I just make more.

[Ann M]

Cyndy this recipe sounds so good.I love making jams,they are so nice to have on hand.Thanks!

[Smokeysmomm]

thank YOU Ann.

Patsy, you're more than welcome anytime

[Christine Mlinek]

Michael wants to make this one again, the Habanero Gold.
thinking this time we can use the peach or pear like you suggested.
We got "customers" for this! he he

[Christine Mlinek]

did the Big Batch Habanero Gold this weekend as well as the other endeavors

Thanks again Cyndy for turning my hubby and I on to this!!!
We got 7 half pint jars this time and we only have one jar left.
gave the rest out as gifts.