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Industrial Grade Habanero Jelly

Mark

somebody shut me the fark up.
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Aug 13, 2003
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Mark
Made 10 quarts of Industrial Grade Habanero Jelly yesterday. I've posted the recipe under sauces etc., but here it is again:

Industrial Grade Habanero Jelly

Ingredients

9 cups cider vinegar
20 pounds suger
7 packs pectin (a pack is a little smaller than a pack of jello)
4 pounds Habanero Peppers
1 can (12 oz) frozen apple juice

Equipment

blender
large stainless steel stockpot (at least 3 gallon)
measuring cups
stirring spoon
ladle
jelly jars, with lids, for about 10 quarts of jelly
canning funnel

Process

1. Measure 3 cups of vinegar into the blender

2. Add one pound of Habeneros

3. Blend

4. Pour into stock pot

5. Repeat 3 times untill all 9 cups of vinegar and 3 pounds of Habaneros are blended

6. Add the pectin and can of apple juice to the stock pot and stir well untill everything dissolves

7. On high heat, stir continually untill the mixture reaches a boil.

WARNING: don't look directly into the pot or breath in the rising steam or else the capsaicin will get you.

8. When you can no longer stir the boiling away, add the sugar while continuing to stir. When the mixture returns to a full boil, time one minute on a clock/timer, then remove the pot from the heat.

9. Grab your ladle, and funnel, and fill the STERILE jars to within 1/4 in of the top. Screw on the lids and invert the jars for 5 to 10 minutes, then set them up-right on a towel or pie rack to cool.

10. That's it! When the jelly cools it will also thicken.


Mark (STL)
 
Thanks Mark.

I've gone through 5 different jars of Hab jelly, trying to get the stuff David H sent from Portland.

I just might start trying my own!!
 
willkat98 said:
I've gone through 5 different jars of Hab jelly, trying to get the stuff David H sent from Portland.

I just might start trying my own!!
Give in to the addiction, I haven't found a recipe to match it yet, so I gave up on making my own.

Just dip into your tequila(gin for al) budget. There's plenty there for hab-jelly...
 
You don't under stand it's a vision quest like the movie about the guy who was wrestler in high school and gets laid by Linda Fiorentino. Get my drift ?????
 
brd1958 said:
You don't under stand it's a vision quest like the movie about the guy who was wrestler in high school and gets laid by Linda Fiorentino. Get my drift ?????
Then we're all on a vision quest for the perfect Q.

Judging from most habanero jelly recipes I've looked at, the name is really a misnomer since most of the peppers are bell variety. Pure sacrilege. Since my liquid base is apple cider vinegar and apple juice concentrate, my stuff definately has a tart apple-thing goingon ; aside from LOTS of heat obviously. Even as hot as it is though, it still taste great as a Q finishing sauce (straight or bout a tablespoon per cup of soy sauce) or just as jelly7 with peanut butter on bread.

I don't know what David's stuff tasted like but I would think you can aim for the same taste through the ingredients you choose. Like the man said' it aint rocket science).

I don't know how far you live from Greg, but I gave him a couple of jars of my stuff and I'd bet he would provide you with a sample for reference purposes if there's any left.
 
Can do that. Have not even had a chance to crack them open yet. Hoping to do some ribs next week.
 
Think I would rather get laid by Linda than make jelly. But admit have better chance of making jelly especially after she saw my scrawny ass.
 
Ya know Brian, the hab jelly could also be used for getting her hot; maybe increase your odds.
 
Bill's gonna wood pile this thread. Let's preempt him and get it back on track.

Hey Bill; did you taste the jelly David sent before it was used as glaze? If so, can you describe it (besides farkin hot)? Was there any discernable fruit or spice base?
 
Was there any discernable fruit or spice base?

If we're talking about my hab jelly:

My jelly uses bell pepper juice as the base and hab juice added to get the heat. I think it tastes a lot like the "commercial" or boutique hab jellies I've tried.

Of what I sent Bill, one jar was made with 10 habs for a six jar (1/2 pint jars) recipe. The other was milder. I'm still experimenting with getting the jelly hot enough for those that think pepper jelly is supposed to flame your butt!! :D The recipe uses vinegar and sugar -- the vinegar carries the flavor of the pepper and gives it a bit a zing. No fruit in the recipe other than the peppers. No lemon, etc. the cider vinegar takes care of that. :D

I've never found a commercial jelly that was that hot -- it's not marketed to the "if I can feel my face it's not hot enough" crowd. :D

Anyway, if you can't find it locally and hate to pay $7 a jar plus shipping then make your own!! :D
 
Thanks both Daves.


David H:

I don't mind spending time making jelly, salsa and Q becuase:

A. It's a hobby; not a chore
B. I can make better than I can buy

Yeah, lemon and/or lime juice is commonly added; sometimes even the zest.

David L:

10 habs for six 1/2 pint jars sounds relatively hot. Of course, it depends on the size and strength of the habs. I suggest you omit the bells and use cider vinegar The stuff I just made is not insanely hot and it worked out to 0.2 lbs of habaneros per pint. They wern't all orange habs either. some were red and some were green. Regardless, the result looked nice; like clear honey with some small orange, red and green chunks.
 
I followed David H's link to see a price of $6 per jar (not including shipping). Is that a half-pint jar?

Just for reference, we spent about $2 total per quart jar to make ours (including the jar). The habs were free since we grew them and we are not counting our labor.

As for the taste, simply awesome. I wouldn't want it any different; at least no different for a BBQ finishing glaze (especially for pork & poultry). As a jelly for peanut butter and bread, it could stand to be a little milder. But that was never my main objective.
 
I still gotta try Davids.

Just about done with a "Hot Pepper Jelly" that must have used red bells or something, cuz a pickle is hotter than this stuff. Its all sugar, with hardly a pep.

When I try it, I'll post a review.
 
The small 6-pint batch I made a few weeks ago is just about gone. I used about 8 large habs, red bells, and a couple red japs. It has kick but not wildly hot.
 
The small 6-pint batch I made a few weeks ago is just about gone. I used about 8 large habs, red bells, and a couple red japs. It has kick but not wildly hot.

Hey Tommy.....did that first batch ever set up? Ever since I've made my first batch, I've started adding a bit more pepper than the fruit pectin recipe calls for so it won't set up. It's a lot easier to pour on stuff or dip it out than it is to spread it with a knife.
 
willkat98 said:
Thanks Mark.

I've gone through 5 different jars of Hab jelly, trying to get the stuff David H sent from Portland.

I just might start trying my own!!

I'll "let" ya try a jar of mine<sf> just need an addy

Buzz
 
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