Hot Jellies

 Spicy Jelly Recipies:

Hot!! Raspberry Jelly

Heat : Hot (Thanks to the Scorpion) but a slow burner.
Review : This one turned out fantastic. Tasted really good, set  perfectly and everyone who tried it loved it.

Ingredients: For Six 250ml Jars

  • 6oz* of Raspberries (de-stalked)

  • 4 oz of Orange Habaneros (de-stalked)

  • 4oz of Red Jalapeno (de-stalked, membrane and seeds removed)

  • 1 tea spoon Smoked Trinidad Scorpion Powder

  • 6 Cups Sugar

  • 1 Cup of white distilled vinegar

  • 1 packet of Liquid Pectin

  • 2 table spoons of lemon juice concentrate

Red Jalapeno's and Orange Habaneros

  1. Wash Raspberries and remove any green stalks or leaves

  2. Wash Habaneros and remove stalks

  3. Wash Jalapenos, cut in half and remove membrane, seeds and stalks

  4. Put in blender along with of Vinegar. Blend until smooth

  5. Transfer into Pan.

  6. Use remainder of vinegar to wash out the blender into the pot

  7. Bring Mixture to boil, stirring occasionally

  8. Cover and then let simmer for 20 minutes

  9. Strain contents into another pan

  10. Put liquid into pan, stir in sugar, liquid pectin and scorpion powder

  11. Bring to a vigorous boil stirring continually . Boil for 1 minute then remove heat

  12. Skim foam if necessary

  13. Ladle into hot sterilized jars leaving " headroom.

  14. Put on Lids then Boil jars for 5 minutes in a canner or large pan.

This Jelly set very fast. It was already starting to set when I was filling the Jars. This made it very difficult to skim the foam. 

5 out of the 6 Jars that this recipe produces

 Completed Jelly ready to taste (Labels will have to be redone due to spelling error :)

Orange Habanero Jelly
Heat : Medium.
Review: No Oranges in this recipe just regular Orange Habaneros. It isn't too hot running at about 1.5 Habaneros per pint but gives a nice warm tingle to the palette. Suitable for adventurous non chile heads.  It tastes great and goes well with just about anything. It didn't set very well and as such isnt ideal for eating on cheese and crackers.

Recipe from:

http://www.pepperfool.com/recipes/jams/hab_jelly.html

I deviated slightly from the recipe on the above website. I added some of my homegrown Kung Pao powder to give a pleasing red speckled effect to the Jelly.

Ingredients:

  • 10 Orange Habaneros
  • 3 Large Yellow Bell Peppers
  • 7 Cups of Sugar
  • 1 pkg Liquid Pectin
  • 1.5  cup white Distilled Vinegar
  • 1 tsp Dried Kung Pao Chile Pepper powder. (added with pectin)
Orange Habanero Jelly
Blue Berry Bhut Jelly
Heat: Very Hot!!!
Review: Didnt set properly. The Blueberries dont have the sweetness to mask the Bhut and the taste is overpoweringly Bhut Jolokia. Blueberry seeds also make this one a bit gritty.  I wont be trying this one again.
Ingredients
  • 12oz* of Organic Blueberries

  • 1 mystery Superhot Pepper

  • 1 tea spoon Bhut Jolokia Powder

  • 6 Cups Brown Sugar

  • 1 Cup of apple cider vinegar

  • 1 packet of Liquid Pectin

  • 2 table spoons of lemon juice concentrate

I bought some dried peppers from "Pepper Ridge Farms" and he threw in a mystery superhot pepper. It tasted extremely hot to me.

I think you have to go easy on Bhut powder in recipies and I feat that 1 tea spoon was too much.

Making the Blueberry juice needs some careful handling.  This stuff stains anything.

Although I dont use a particularly fine collendat to strain the juice it still takes a long time.

 
Patience is definitely required at this stage.

I ended up with 6 Jars

Boling the Jars to help prevent any chance of the jelly going off.

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