Best 8 Habenero Gold Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalize your taste buds with Habanero Gold Jam: A Symphony of Sweet, Spicy, and Savory Flavors**

Prepare to embark on a culinary adventure with Habanero Gold Jam, a delectable spread that seamlessly blends the fiery heat of habanero peppers with the sweetness of golden fruits. This versatile condiment adds a tantalizing kick to a variety of dishes, from savory grilled meats and tangy cheeses to sweet and tangy dressings. Discover the perfect balance of heat and sweetness in our curated collection of habanero gold jam recipes, ranging from classic preserves to innovative culinary creations. Let your taste buds dance with delight as you explore the diverse culinary landscape offered by this extraordinary jam.

Check out the recipes below so you can choose the best recipe for yourself!

HABANERO JAM



Habanero Jam image

Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.

Provided by Rick Martinez

Categories     Bon Appétit     Jam or Jelly     Chile Pepper     Condiment     Condiment/Spread     Tequila

Yield Serves 8

Number Of Ingredients 7

4 ounces habanero chiles, halved, seeds removed
2 cups tequila blanco or vodka
1/4 small red onion, finely chopped
1/2 cup distilled white vinegar
1/3 cup fresh orange juice
6 tablespoons raw or demerara sugar
1 1/2 teaspoons kosher salt

Steps:

  • Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1-3 hours (chiles will get less spicy as they soak; in 1 hour, they'll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
  • Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50-60 minutes. Let cool.
  • Do Ahead
  • Jam can be made 2 days ahead. Cover and chill.

HABENERO GOLD JAM



Habenero Gold Jam image

This comes straight from the Ball Complete Book of Home Preserving that I bought this year pg 131. Text copyright 2006 Jarden Corp. I made this and after tasting,and made 2 more batches. We recently had another couple over and I had a cheese tray. It was served over an 8 oz block of cream cheese (how simple is that) with...

Provided by Jane Whittaker

Categories     Jams & Jellies

Time 1h

Number Of Ingredients 7

1/3 c finely diced dried apricots
3/4 c white vinegar
1/4 c red onion, finely chopped
1/4 c red bell pepper, finely chopped
1/4 c habenero peppers, seeded and finely chopped
3 c granulated sugar
3 oz package liquid pectin

Steps:

  • 1. In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
  • 2. Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
  • 3. Add red onion, red pepper, and habenero peppers to apricots. Stir in sugar. CAUTION!!!! Use gloves when you handle habeneros, they are extremely hot. A sandwich baggie could be used in a pinch if you don't have gloves.
  • 4. Over high heat, stirring constantly, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard for one more minute.
  • 5. Remove from heat and skim off foam.
  • 6. Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid and screw lid on.
  • 7. Place jars in canner and process 10 minutes.
  • 8. Makes 3 half pint jars (8 ounce). The jar in the picture is Ball's collection elite brushed silver design wide mouth jars

HABANERO PINEAPPLE JAM



Habanero Pineapple Jam image

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Provided by bsmizzel

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h45m

Yield 64

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

Steps:

  • Drain pineapple well, reserving 1/2 cup pineapple juice.
  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
  • Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
  • Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
  • Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g

HABANERO PEPPER JELLY



Habanero Pepper Jelly image

Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.

Provided by Lunasea

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h50m

Yield 64

Number Of Ingredients 7

8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup minced red bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

Steps:

  • Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g

HABANERO PEPPER JAM - THE RECIPE



Habanero Pepper Jam - the Recipe image

A recipe for sweet and spicy habanero pepper jam made with plenty of habanero peppers.

Provided by Mike Hultquist

Categories     Main Course

Time 25m

Number Of Ingredients 7

1/2 pound habanero peppers (chopped)
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lemon juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops food coloring (if preferred)

Steps:

  • Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
  • Scoop out the peppers and add to a large pan.
  • Add sugar, vinegar, lemon juice, and salt.
  • Bring to a boil then reduce heat to low and simmer for about 10 minutes.
  • Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
  • If using food coloring, add it now and stir.
  • Ladle jam into sterilized jars and cover.
  • Process jars in a boiling hot water bath for 10 minutes.
  • Remove and let cool overnight.

Nutrition Facts : Calories 50 kcal, ServingSize 1 serving

HABANERO GOLD JELLY



Habanero Gold Jelly image

Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.

Provided by Jan in Lanark

Categories     Jellies

Time 45m

Yield 3 250 ml jars

Number Of Ingredients 7

1/3 cup finely sliced dried apricot
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
3 cups white sugar
1 (3 ounce) envelope bernardin liquid pectin

Steps:

  • Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
  • Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
  • Add to apricots and stir in sugar.
  • Bring mixture to a full rolling boil.
  • Stirring constantly, boil hard for one minute.
  • Remove from heat and immediately stir in liquid pectin, mixing well.
  • Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
  • Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
  • Apply snap lids and process in boiling water bath for 5 minutes if you choose.
  • Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

Nutrition Facts : Calories 838.6, Fat 0.2, Sodium 8.6, Carbohydrate 213.2, Fiber 2.3, Sugar 209.3, Protein 1

SPICY HABANERO JELLY



Spicy Habanero Jelly image

I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!

Provided by Rita1652

Categories     Jellies

Time 35m

Yield 7 1/2 pint jars

Number Of Ingredients 6

1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
6 ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
orange food coloring (optional) or red food coloring (optional)

Steps:

  • Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
  • Combine puree 1 cup vinegar and sugar in a large saucepan.
  • Bring to a boil and boil for 10 minutes stirring constantly.
  • Stir in pectin stirring while boiling hard for 1 minute.
  • Remove from stove and skim foam.
  • Stir in food coloring till eye appealing.
  • Or skip if you like as is.
  • Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
  • Adjust caps Process 10 minutes in boiling water canner.

HABANERO STRAWBERRY JAM



Habanero Strawberry Jam image

I love spicy and sweet dishes! This tastes excellent layered over a bar of cream cheese and served with crackers, or you can slather it on a toasted English muffin. Yum! -Sarah Gilbert, Aloha, Oregon

Provided by Taste of Home

Time 50m

Yield 9 half-pints.

Number Of Ingredients 5

4-1/2 cups crushed strawberries
1/2 cup minced seeded habanero peppers
1/4 cup lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Choose ripe habanero peppers: Look for peppers that are firm and brightly colored, with no blemishes or bruises.
  • Wear gloves when handling habanero peppers: The oils in habanero peppers can irritate your skin, so it's important to wear gloves when cutting or seeding them.
  • Remove the seeds from the habanero peppers: The seeds are the hottest part of the pepper, so if you're looking for a milder jam, you can remove them before cooking.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the jam from burning.
  • Cook the jam over low heat: This will help to prevent the jam from scorching.
  • Stir the jam frequently: This will help to prevent the jam from sticking to the bottom of the pot.
  • Test the jam for doneness: The jam is done when it reaches a temperature of 220 degrees Fahrenheit or when it has thickened and coats the back of a spoon.
  • Let the jam cool before canning: This will help to prevent the jars from breaking.

Conclusion:

Habanero gold jam is a delicious and versatile condiment that can be used on a variety of foods. It's perfect for adding a touch of heat and sweetness to sandwiches, burgers, tacos, and grilled meats. It can also be used as a glaze for chicken, fish, and pork. If you're looking for a new and exciting jam to try, habanero gold jam is a great option.

Related Topics