Hot Pepper Jam Recipe: Easy Habanero Jelly
Habanero Jam is too good. If you try it you can get addicted! Red, red savina, yellow, chocolate: you can make this Habanero jam recipe with the variety you prefer.
Habanero Jam is too good. If you try it you can get addicted! Red, red savina, yellow, chocolate: you can make this Habanero jam recipe with the Habanero variety you prefer.
Habanero peppers are very spicy, and the plants are beautiful. This delicious hot pepper jam certainly is not suited to the breakfast, but for accompanying cheese or combined with meat and fish, vegetables, it is great!
Follow our hot pepper jam recipe. The result will be an amazing spicy jam whose taste will conquer all the people who will try it. You can use it to make hot Christmas gifts in a jar!
- Wash the sweet red peppers, cut them in two and remove seeds.
- Then, cut them into slices and put them in a large and quite deep saucepan.
- Wash Habanero chili peppers, cut them and eliminate seeds (for this procedure it is strictly recommended to use kitchen gloves). Then, cut the Habanero peppers into little slices and add them to the sweet red peppers.
- Add the red wine vinegar and let stand in the saucepan for three hours.
- With the help of a ladle, put the mixture in a blender.
- Pour the liquid obtained into the saucepan used before and mix with a wooden spoon, while adding brown sugar slowly.
- Cook the mixture obtained until it gets a dense texture.
- To check whether it is ready or not, take a half spoonful of the mixture and let it cool to room temperature on a plate. If it thickens up to the typical consistency of jam, then it is ready).
- Serve your Habanero jelly at room temperature with roasted turkey, oven pork ribs, or with cheeses such as Brie or aged pecorino cheese.
If you're planning to can your Habanero jam and you're not an expert, please refer to USDA Complete Guide for Home Canning.
Main image: Killer Ham and Cheese Sandwich with Pepper Jam, CC BY-SA 2.0