Raspberry Habanero Jam
Found on cook.com
Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Raspberry Green Chile Jam. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Monte Cristo Sandwich FYI: An easy way to mince the chilis is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!
YIELDS 7-8 half-pints
INGREDIENTS
* 4 cups crushed raspberries
* 1 cup water or 1 cup unsweetened apple juice
* 1 cup minced habanero (21 whole chilis)
* 2 Tablespoons bottled lemon juice
* 1 (1 3/4 ounce) package low sugar dry pectin
* 1 (1 3/4 ounce) package low sugar dry pectin
* 4 cups granulated sugar
DIRECTIONS
* Combine raspberries, chilis, pectin, water, and lemon juice in an 8-quart non-stick pan.
* Bring to a boil over medium-high heat, stirring constantly.
* Add sugar all at once.
* Return mixture to a rolling boil, stirring constantly.
* Boil hard for 1 minute.
* Remove from heat.
* Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
* Place lids and screw on bands fingertip-tight.
* Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
* Let rest for 12-24 hours.
DIRECTIONS
* Combine raspberries, chilis, pectin, water, and lemon juice in an 8-quart non-stick pan.
* Bring to a boil over medium-high heat, stirring constantly.
* Add sugar all at once.
* Return mixture to a rolling boil, stirring constantly.
* Boil hard for 1 minute.
* Remove from heat.
* Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
* Place lids and screw on bands fingertip-tight.
* Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
* Let rest for 12-24 hours.
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