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Old 09-17-2007   #1 (permalink)
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Habanero Jelly Recipe

So what do ya do with too many habanero peppers from your garden? We made habanero jelly and it turned out wonderful! So far we have tried it by spreading some cream cheese on a cracker and a bit of the jelly on but it would also be great on most grilled meat. A little goes a long way tho. Too much and it will make you sweat. Anyone else tried this and if so what do you put it on?...
Napalm Jelly

1 1/2 cup vinegar
6 cups white sugar
1 1/4 cup peppers...We used 2 Habeneros stemed and seeded
4 Jalepenos stemed and seeded
1 Green Bell stemed and seeded
CAUTION: Use rubber gloves when working with the peppers. This is no joke as you can really hurt yourself if you do not!

1 4 0z. package of liquid fruit pectin or 1 package dry Sure Jell granular pectin.

Puree the peppers in a blender or food porcessor, you may have to add some of the vinegar to aide in the puree process.
Place puree in a non reactive sauce pan and add the pectin and any vinegar you have not already used. Stir to dissolve the pectin. Place over high heat until the mixture comes to a HARD boil (a boil that cannot be stirred down). Stir continuously as the mixture is being heated. Add all of the sugar and bring back to a full rolling boil while stirring constantly. Boil hard for one minute. Remove from heat and skim off the foam with a metal spoon. Place in hot sterilized jars. Makes about 6 1/2 pints.
We left a bit of the seeds in for a great look in the jar.
This stuff is addictive and the endorphin rush is bueno.

Last edited by Skiptown; 09-18-2007 at 07:57 PM.. Reason: spelling
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Old 09-18-2007   #2 (permalink)
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I edited it to include the recipe.
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Old 09-19-2007   #3 (permalink)
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Thanks, Skiptown. I'm going to pass this along to my brother who makes his own jalepeno jelly, but this recipe looks different. It is really good with cream cheese and crackers.
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Old 09-20-2007   #4 (permalink)
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This looks great..thanks for sharing...I'll give it a try!
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Old 09-20-2007   #5 (permalink)
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Thanks for the recipe. Perfect timing too. I have a whole bunch of habaneros to pick this weekend and still have several bottles of Agent Orange sauce that I made a few weeks ago. So this will be a bit different.
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Old 09-22-2007   #6 (permalink)
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We took some of the Habenero Jelly and thinned it down with a bit of water and basted it on chicken kabobs on the grill and DAMN it turned out good.
Do it slow and low because of the sugar content. We did the skewers with skinless white meat chicken cut in 1" strips marinated in Yoshida's sauce (a thick teriaki type marinade available here in WA) and the put a 1/4 section of onion between each chicken piece. We then basted some skewers with just the pepper jelly and some with pepper jelly and Yoshida's sauce. Cook the chicken 3/4 done before you start to baste. Chicken done too long gets dry very quickly. If you microwave the oinion for 20 seconds on high before putting on the skewer it will not split on ya. This jelly is also good on crackers with a little cream cheese or on tamales.
I am still playing with the pepper combo but it is very close.
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Old 09-22-2007   #7 (permalink)
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Thanks, this is awsome. My friends daughter loves jap jelly, she lives in London and can't get it. Perhaps he can smuggle some japs in on his next trip and she can make her own.I might try and make some myself.
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Old 09-24-2007   #8 (permalink)
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I have one plant that is FULL serrano peppers. Do you think they would work in place of the habaneros and jalapenos? I would love to try this recipe and use the peppers we already have.
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Old 09-24-2007   #9 (permalink)
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Quote:
Originally Posted by perchbay View Post
I have one plant that is FULL serrano peppers. Do you think they would work in place of the habaneros and jalapenos? I would love to try this recipe and use the peppers we already have.
Peppers are rated for heat by a scale called Scoville units.
Jalepenos range from 2,500 to 5,000 units of heat
Serranos range from 10,000 to 23,000
Habeneros range from 200,000 to 300,000
That said I see no reason you could not use serranos in this recipe. You need to keep the pepper ratio at the 1 1/4 cups. Serranos are ususally small so you could use several and a few jalapenos along with the bell pepper. Just depends on how hot you like it. We tried one batch with 2 Habeneros and one with 4 and the heat difference was noticable but both were great. Let us know how it turns out.

Last edited by Skiptown; 09-25-2007 at 08:35 AM..
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Old 09-24-2007   #10 (permalink)
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I wish someone would just make some of this and give it to me. I can't find pectin here.
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Old 09-24-2007   #11 (permalink)
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Was that begging shameless enough?
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Old 09-25-2007   #12 (permalink)
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Wal Mart doesn't carry either dry or liquid pectin? If ya can hold off until next April we will bring you a couple of jars of jelly.
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Old 10-02-2007   #13 (permalink)
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Just made a second batch, Heather. Will drop some off in a couple of weeks If it makes it through customs. ..

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Old 10-03-2007   #14 (permalink)
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Made the jelly - tastes great, won't "gel"

I tried this recipe and it tastes GREAT....... BUT ....... my jelly isn't "jellin".

I even followed the instructions on the Sure Jell for "if your jelly doesn't set". No luck. I'm sure the problem is related to "technique" and not to the recipe! We will be using this as a "dip" and for a grilling "marinade" and I will try a second batch using liquid pectin to see if it makes a difference.
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Old 10-03-2007   #15 (permalink)
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Quote:
Originally Posted by alwaysmissinpdc View Post
Just made a second batch, Heather. Will drop some off in a couple of weeks If it makes it through customs. ..
YAYYYYY I love you! When it gets closer in time, PM me and I'll send you my phone number so we can get together when you're here!
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