Habanero Fig Jam
Hot and Spicy Good!
Found on Food.com
YIELDS 12 half pint jars
INGREDIENTS
* 4 lbs figs, 8 cups pureed with chucks remaining
* 1 large granny smith apple, cut into chunks under ripe is great
* 4 red habaneros or 8 jalapenos, leave seeds if you want more heat
* 1 1⁄4 cups bottled lemon juice
* 3⁄4 ounce sure jell powder pectin
* 1 tablespoon butter
* 8 cups sugar
DIRECTIONS
* Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
* Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
* Add sugar and return to a boil. Boil for 1 minute.
* Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
* Wipe rims and place lids on add screw tops.
* Process in a hot water canner for 10 minutes.
* Remove and leave in a draft free spot to seal for 24 hours.
* Label and store in a dark cool spot.
DIRECTIONS
* Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
* Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
* Add sugar and return to a boil. Boil for 1 minute.
* Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
* Wipe rims and place lids on add screw tops.
* Process in a hot water canner for 10 minutes.
* Remove and leave in a draft free spot to seal for 24 hours.
* Label and store in a dark cool spot.
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