Friday, October 25, 2013

Raspberry Habanero Jam - HOT STUFF - Small Batch Canning

Pin It Now!

CAUTION... Rubber Gloves Time.  Habanero Peppers are about as hot a pepper as you can easily find at most grocery stores.  there are hotter peppers but for the most part, these are the hottest you will find outside of a specialty store.  When you make this you will want to use rubber gloves.  The stems, seeds and inner white membrane needs to be removed.  All that handling, slicing and trimming will release pepper oil.  When that oil gets on your hands, no amount of washing will easily remove that oil.  And after a bit that oil will burn your skin.  Especially around your fingernails pr if you have any scratches. And God help you if you have any on your fingers and you wipe your eyes.  Even using a rag to wipe your hands and then wiping your face with the same rag will become a torture session that would break Bond.

Fair warning, be careful.

Now you might think that this stuff is Sooo Hot that it is indigestible.  So hot only the most adventurous eaters would even try a bite.  And you are mostly correct.  The natural sweetness of the raspberries does cut the heat a bit.  The Jam process/recipe (Lots of Sugar) also balances the heat and sweet.  But it is still too hot for me or most people to have on a piece of toast.  this is a jam in name only.  It is actually a mixer.

My very favorite way to use this is to add a tsp to a bowl of chili or soup.  If you know the people eating the chili, you can add a couple of TBS to a pot as it cooks if everyone is a HEAT fan.  But my wife and I like different levels of heat in our chili.  She like it mildly spiced, I prefer something between milk and HOT.  Just a single tsp of this added to a single bowl and I am very happy!  (as is my wife when I do not season the entire pot... Happy Wife, Happy Life).

I also made some absolutely amazing BBQ Sauce.  The jam acts not only as a sweetener for the sauce but also adds a spicy peppery ZING to a new favorite sauce!

But that's a recipe for another day.

It also makes a great last minute appetizer... Everything tastes better on a Ritz...

Just a couple of tsps on a slice of cream cheese and you have a very memorable spread for a cracker.  The cream in the cheese does cut that KILLER heat a lot.  Still there but no one is put off by the heat anymore...

Not only is fantastic tasting, but also gives you plenty of impressive Oohs and Aahs once your surprise guests learn that you made this yourself.

This is a perfect example of why I like small batch canning so much.  This makes 15 jars that will last the entire year.  I did do a full 20 minute water bath that allows these to be stored on a shelf in the basement instead of taking up refrigerator space.

Once you have a jar of this in your fridge you will come up with plenty of uses... Add a bit to a vinaigrette for a zip to a simple salad.  Feeling in a southern mood, a pinch worth in grits... Hamburgers-Zippy... Meatloaf-WOW... even mixing this with store bought ketchup and your table is set for surprise from your family and friends!!!


OK... Here's What I did...

Raspberry Habanero Jam

  • 3 Pints Raspberries (I used fresh, frozen works as well_
  • 1 Cup Apple Juice
  • 1/2 Cup (I used 18 peppers to get a 1/2 cup) Habanero Finely minced to juiced (Run them through a food processor) Habanero Peppers
  • Juice of 1 Medium Lemon
  • 3 tsp Pectin Powder (use a couple tsp more if you want a more solid jam. Using three tsp will get a more runny semi solid consistancy
  • 4 Cups Sugar
Cooking Directions
  1. Combine Raspberries, Peppers, Apple and Lemon Juices and Pectin in a large sauce pan (non-stick works best for this).
  2. Slowly bring to a simmer over medium to medium low heat, stirring often.
  3. Simmer for an additional 20 minutes until the raspberries have broken down and most of the pan is liquid.
  4. Add all of the sugar.
  5. Mix, increase the heat and boil for 2 minutes.
  6. Remove from heat.
  7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
  8. Place lids and screw on bands fingertip-tight.
  9. Process in a boiling water bath for 20 minutes, adjusting processing time for elevation as necessary.
  10. Allow to cool to room temperature
  11. Store and use as you like... and of course, ENJOY!!!

No comments:

Post a Comment