Cranberry-Habanero Jelly
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “Hot pepper aficionados will appreciate the distinctive kick of this habanero pepper jelly, yet it’s mild enough that it can be enjoyed by those who like only very small amounts of heat. The cranberries add a brilliant red hue to this translucent, yellow-flecked jelly. Served with cream cheese and crackers, it makes a gorgeous and spicy addition to any appetizer table. Remember, for canning safety, do not increase the quantity of any peppers in this recipe.”
Servings 4 cups
Ingredients
- ¼ cup cranberries finely chopped
- 1¼ cups yellow bell pepper finely diced + seeded
- 2 teaspoons habanero pepper minced + seeded
- 1½ cups white vinegar 5%
- 2 teaspoons calcium water see step #1
- 2½ cups sugar divided
- 2 teaspoons Pomona’s pectin powder mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Combine chopped cranberries, diced yellow pepper, minced habanero pepper, and vinegar in a saucepan. Cover, bring to a boil, and then reduce heat and simmer, still covered, for 5 minutes. Remove from heat.
- In a separate bowl, combine pectin powder with ½ cup of the sugar. Mix thoroughly and set aside.
- Add calcium water to the pepper mixture, mix well, and return the mixture to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jelly returns to a boil. After the pectin is fully dissolved, add the remaining quantity of sugar and stir to dissolve it. Once sugar is dissolved, and the jelly returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Notes
TIP: Holy Hotness!
Habanero peppers are about as hot as they come, and getting even a little on your skin can be quite painful. Always wear gloves when working with them, do not let them come in contact with any part of your body (especially your eyes). Use common sense to keep safe and pain free!
Habanero peppers are about as hot as they come, and getting even a little on your skin can be quite painful. Always wear gloves when working with them, do not let them come in contact with any part of your body (especially your eyes). Use common sense to keep safe and pain free!