Habanero Jelly

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Adios Pantalones

Adios Pantalones

Minister of Fire
Hearth Supporter
May 20, 2008
6,569
S.NH- Mass's smoking section
wileyhillmudworks.etsy.com
I make mine with habs and cherry peppers. Why would anyone grow jalapenos when you can grow cherries??

The yellow droplets are pure capsaicin
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10 habaneros (grew bigguns this year) and a bunch of cherry peppers (why would anyone grow jalapenos if you can grow cherries?)
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Mush em up with vinegar
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Boil it with more vinegar and sugar
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Add pectin- 3 1/2 pints
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Also got 12 cups tomatoes put up today
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Nice! That is going to be a great fall/winter treat. What are your favorite ways to use the jelly?
 
One thing is for sure....bet you guys have healthy digestive systems...:)
PB&J? WTF?That's what Fluff is for and lots of it...
 
That Habanero jelly looks amazing.Love spicy food but have tapered back my use since getting older.


Peanut Butter is great but actually prefer Nutella on certain things now.Like pancakes or waffles.Especially good on bagels & english muffins.
 
First time I had Habaneros was almost 20 yrs ago when the seeds/plants started appearing in local garden shops.Grew them for a few yrs,one time was expecting an early Halloween freeze & one plant was especially large & full of orange fruit.Still blooming & hated to lose it so I dug it up,put in 5 gallon bucket with the rootball,placed it in living room.It survived until just after Christmas.I resisted the urge to tell visitors "Help yourself to my sweet Xmas peppers here.....::-)"
 
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Thistle said:
First time I had Habaneros was almost 20 yrs ago when the seeds/plants started appearing in local garden shops.Grew them for a few yrs,one time was expecting an early Halloween freeze & one plant was especially large & full of orange fruit.Still blooming & hated to lose it so I dug it up,put in 5 gallon bucket with the rootball,placed it in living room.It survived until just after Christmas.I resisted the urge to tell visitors "Help yourself to my sweet Xmas peppers here.....::-)"
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My hab plants this year are the best I've ever had. I have heard of people putting pepper plants into pots, bringing them in and forcing them to go dormant, then waking them up in the spring. Habaneros might be perfect for this, as they are normally so much slower to develop.
 
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Ohhhh...hab jelly on a block of cream cheese. MMMmmmmm...

Also - don't over look the possibility of dehydrating them. A friend gives me habs and Ghost peppers. I clean, cut in half, dehydrate and then buzz them up in a blender. My goto pizza seasoning (chili, too).

How are you processing the maters? Last year I kept getting good production of maters for a long duration but at no time did I have a bunch that warranted all out canning. Had a buddy tell me for small bunches, to clean them, core them, cut them into chunks and then blend the heck out of them, skin and all. Simmer this down to half, then bag, tag and freeze. Basically a mater sauce. Works good for soup base type stuff.
 
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Jags said:
Ohhhh...hab jelly on a block of cream cheese. MMMmmmmm...

Also - don't over look the possibility of dehydrating them. A friend gives me habs and Ghost peppers. I clean, cut in half, dehydrate and then buzz them up in a blender. My goto pizza seasoning (chili, too).

How are you processing the maters? Last year I kept getting good production of maters for a long duration but at no time did I have a bunch that warranted all out canning. Had a buddy tell me for small bunches, to clean them, core them, cut them into chunks and then blend the heck out of them, skin and all. Simmer this down to half, then bag, tag and freeze. Basically a mater sauce. Works good for soup base type stuff.
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I do dehydrate and/or freeze some. I could open a damn habanero stand this year. For tomatoes- I core, cut into chunks, stew them up, then freeze in tupperware, though the ziploks are a better idea as I'll run out quick. I thaw them and use as a base for sauce, though I should look into BBQ more. A buddy cuts in half, roasts them on a baking sheet, then freezes.
 
I done three smokers full of jalapeno's then through the dehyrator over night. Jelly can be done once the garden over.
 
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Jags said:
Any salt or other products go in when you stew? How long do you simmer?
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I don't bother with anything else- this is just to mush them up and kill any nasties. All the real cooking happens later. I get them to a simmer and let them go for maybe 15-30 mins- depending on how much I'm paying attention
 
Though I dont like tomatoes whole,sliced or in big chunks I either leave them out when cooking or eating out somewhere pick them out or give them to anyone else eating with me - I can almost eat my weight in salsa,ketchup,marinara,spaghetti sauce & other tomato products - go figure ;lol

Dried 3 large peanut butter jars full of thin slices in dehydrator last summer,great to crumble in stews or soups.Mom called this morning - they had just 3 or 4 plants this year,but wanted more for canning & juice later in winter.She said they went to a local vegetable farm & picked 92 pounds worth! :eek: So I'll probably be getting 2-3 quarts of juice in a few weeks....;) From a friend of theirs I got a 5 gallon bucket of free Concord & another kind of grapes on Sunday,I'll press that through,mix with a bit of sugar in a few days.Should have a quart or so juice hopefully.Statewide wineries are reporting smaller fruit this year because of severe drought past 2 months,but quality of fruit is excellent & higher in sugar because of that.
 
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Thistle said:
Though I dont like tomatoes whole,sliced or in big chunks I either leave them out when cooking or eating out somewhere pick them out or give them to anyone else eating with me - I can almost eat my weight in salsa,ketchup,marinara,spaghetti sauce & other tomato products - go figure ;lol

Dried 3 large peanut butter jars full of thin slices in dehydrator last summer,great to crumble in stews or soups.Mom called this morning - they had just 3 or 4 plants this year,but wanted more for canning & juice later in winter.She said they went to a local vegetable farm & picked 92 pounds worth! :eek: So I'll probably be getting 2-3 quarts of juice in a few weeks....;) From a friend of theirs I got a 5 gallon bucket of free Concord & another kind of grapes on Sunday,I'll press that through,mix with a bit of sugar in a few days.Should have a quart or so juice hopefully.Statewide wineries are reporting smaller fruit this year because of severe drought past 2 months,but quality of fruit is excellent & higher in sugar because of that.
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I hear ya. I make salsa and the occasional bruschetta is as much raw tomato as I eat, but I can grow them as well as most. Gave my mom a few softball sized maters today? Raw tomatoes, olives, most jazz music- things I wish I liked because people that like them really enjoy them.
 
We dry a batch of our hot peppers. Still working on a very nice crop of last year's Thai chile peppers. They are great. This year's summer has been too cool. I don't think we are going to get very hot peppers this season.
 
begreen said:
We dry a batch of our hot peppers. Still working on a very nice crop of last year's Thai chile peppers. They are great. This year's summer has been too cool. I don't think we are going to get very hot peppers this season.
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Hit me up at the end of the season- I'm sure I'll have some extras.

Made a PB&J for lunch today and licked the spoon after to try the jelly- I was pleased as punch. Hotter, a little less sweet than usual- which is what I was aiming for. I'm not necessarily going for killer heat, but I think I got it this time anyway :)
 
We make jalepeno jelly...habanero jelly sounds a scary hot.

I've never been a fan of uncooked tomatoes, but I'm finally coming around this year. A thick slice of beefsteak on toast, salt, pepper, and mayo is pretty amazing. Sometimes I'll add a runny egg instead of mayo.

We made a ton of salsa and juice this year. Now when we have more maters than we can eat we peel, seed, core, dice, bag up, and freeze. Good for making soups.
 
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lukem said:
We make jalepeno jelly...habanero jelly sounds a scary hot.

I've never been a fan of uncooked tomatoes, but I'm finally coming around this year. A thick slice of beefsteak on toast, salt, pepper, and mayo is pretty amazing. Sometimes I'll add a runny egg instead of mayo.

We made a ton of salsa and juice this year. Now when we have more maters than we can eat we peel, seed, core, dice, bag up, and freeze. Good for making soups.
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Thats funny this is also my first year of eating tomatoes......Must be a good year for them because normally one bit and I am done for the year.
 
Adios Pantalones said:
Hit me up at the end of the season- I'm sure I'll have some extras.

Made a PB&J for lunch today and licked the spoon after to try the jelly- I was pleased as punch. Hotter, a little less sweet than usual- which is what I was aiming for. I'm not necessarily going for killer heat, but I think I got it this time anyway :)
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Haven't tried pepper jelly and peanut butter yet. Will have to do that. I like it on fresh homemade cornbread, yum.
 
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begreen said:
Haven't tried pepper jelly and peanut butter yet. Will have to do that. I like it on fresh homemade cornbread, yum.
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Now that sounds good!
 
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Adios Pantalones said:
My hab plants this year are the best I've ever had. I have heard of people putting pepper plants into pots, bringing them in and forcing them to go dormant, then waking them up in the spring. Habaneros might be perfect for this, as they are normally so much slower to develop.
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This is easy to do - I have 3 year old tabasco plants, and have done other small hot varieties, also. Pick clean, prune mercilessly, and water sparingly.
 
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Well you inspired me to make my own so I made a batch. Dont have any habenero but have lots of Hot pepper and jalepeno. Also did two batches of pepper mustard while i was at it.
 
[Hearth.com] Habanero Jelly[Hearth.com] Habanero Jelly[Hearth.com] Habanero Jelly
Thanks for the inspiration, needed to get that done.
pic 1 pepper mustard cookin
pic 2 pepper mustard finished
pic 3 finished jalepeno jelly
 
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