Halia’s Pineapple–Red Pepper Jelly

 

Ingredients:

3½ cups chopped fresh pineapple

1¼ cups canned pineapple juice

½ red bell pepper, chopped

2½ cups sugar

1 tablespoon lemon juice

Grated zest of 1 lemon

3 tablespoons cornstarch

2 tablespoons water

Pinch of salt and black pepper

Instructions

Using a few quick pulses, finely chop pineapple and red pepper in a food processor.

Add finely chopped pineapple, juice, red pepper, sugar, lemon juice, and lemon zest to a large saucepan and bring to a low boil. Then reduce the heat and stir mixture over low heat for 30 to 40 minutes until a jam consistency is achieved.

Mix water and cornstarch and add to simmering mixture along with salt and black pepper while continuing to stir for 3 to 5 minutes.

Remove from heat and let cool for 45 minutes.

For a delicious biscuit spread, spoon cooled jelly over a square of softened cream cheese and serve.

This recipe is from Murder with Honey Ham Biscuits (A Mahalia Watkins Mystery) by A.L. Herbert.

I read the first three books last year. They are cute, fast reads.

Note: I did not can this. Added to jar and refrigerated.

Zucchini Bread Jam

This recipe was so different I had to try it. I found it on Reddit. Poster said it was a family recipe. 

I cut the recipe in half and also reduced the amount of sugar.
What is sweet to me may not be to you, so experiment. Sugar can always be added but not taken out.

Did not can this.  It's so good that I know it will be gone soon! 

Zucchini Bread Jam

6 cups peeled, seeded and grated zucchini
6 cups granulated sugar
2 tablespoons lemon juice
1 pint crushed pineapple, drained
3 tablespoons Low/No Sugar Pectin mixed with 3 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup finely chopped pecans or walnuts (optional)

Combine zucchini, sugar, lemon juice and drained pineapple. (Add no liquid.) Cook and stir. Bring to a boil and cook an additional 5 minutes. Add pectin/sugar mixture and return to a boil. Start checking gel by dribbling a teaspoon of jam onto a cold plate. Tip the plate sideways--jam will stay together when it is correctly gelled. Stir in vanilla, nutmeg, cinnamon and nuts(optional)
Pour into jelly jars and process for 10 minutes in boiling water bath.

Featured 9/21/2016 on Thriving on Thursdays

Mango Jalapeno Jam

This recipe came from Ball.  My little jalapeno plant that traveled home with us is still producing lots  of jalapeno's! The plant is over a year old and I hope it's still alive when we leave NY.

Ingredients:

1/2 cup sugar 

5 tablespoon instant pectin

 2 cups diced crushed mango

2 green jalapeno peppers, seeded and finely diced

 1 red jalapeno pepper seeded and finely diced 




Directions:

Add sugar and instant pectin in a bowl and stir until well blended. Add the chopped mango's and peppers, stir for 3 minutes.



Pour jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.





 TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Featured August 4, 2016 on My Two Favorite Things

PEACH HABANERO JAM

Thanks so much Cyndy for gracing the blog with this fantastic recipe and photo. I can't wait to try this one!

                                                Peach Habanero Jam

What do you get when you mix fresh sweet peaches and chiles?  A nice spicy bite of perfection. I really love peaches and nothing satisfies my sweet tooth on a hot summer day than a sweet juicy peach.  Peaches are so versatile that you can use them in ways you wouldn't expect. From Salsa to salads to jam and bbq sauce, let your imagination run wild.

This recipe comes from Renae at Howtohaveitall.net. I used just ripe sweet peaches and changed out the jalapeno's for Habanero's (just a personal preference).  I like color and more bite in my spicy jams so I added diced red onion and increased the amount of bell pepper and using red, green and yellow. I only added a pinch of the crushed red chile because I thought the flavor would be harsh.  Well, not in this jam, it was perfect. The flavors blend well together & the sweet spicy aroma filled my kitchen while it was cooking.  My neighbor loves spicy food and I gave him two jars.  He said he really enjoyed the pineapple habanero jam I made the last time & they use it on almost everything from toast to fish & chicken. Even though I used 6 seeded Habanero's, it wasn't that spicy, well, to me anyway.  Leave the seeds in if you really like it hot. The jars look so pretty sitting in my pantry, the colors look vibrant, even the red onion kept some of it's color. It almost reminds me of confetti. I'd never tried a spicy jam with fresh fruit before. I have to say that this one is one i'll make again, the flavor is Fantastic.

Thanks to Renae at Howtohaveitall.net and of course to Linda, a beautiful friend with a big heart. Thanks for letting me share my recipe today!


Peach Habanero Jam
Adapted slightly from Renae @ Howtohaveitall.net

makes about 7 half pint jars

Ingredients:

6 large habanero chiles (Renae uses Jalapeno's), seeded and diced(about 1/4")
1/2 small red bellpepper seeded and diced
1/2 small green bell pepper seeded and diced
1/2 small orange/yellow bell pepper seeded and diced
1/2 small red onion diced 

1 1/2 cups apple cider vinegar
1 tbsp crushed red chile (used a pinch, but use more if you like HOT)
6 1/2 cups sugar
2 pouches liquid pectin (used Certo)

1 cup diced peach (My cup runneth over, nicely rounded)

Get your jars ready and sterilize them and have the lids and bands ready to go. Make sure that you wipe all the water out of the jars and put the lids and bands in boiling hot water in a bowl, ready and waiting


Method:


De-seed all chiles and peppers and dice to about 1/4" (use gloves to protect your hands) Do the same with the onions.  Dice the peaches and set aside in a separate bowl.

Use a heavy gauged pot and make sure it's deep enough as when this starts to boil, it will rise up. A stockpot works great. I used mom's big old pressure cooker without the lid.  Combine the diced chile, peppers, onions, sugar and vinegar in the pot and add the crushed red chile.
Cook on high heat and let come to a full rolling boil. Let the mixture boil for a good 5 minutes.  Now add the pectin, I used a whisk to incorporate the pectin because it can get lumpy. Stir until the pectin is incorporated. Add the peaches and boil for another 3 - 5 minutes.


Take jam off the heat and let cool for a few minutes. Skim off the foam and using a ladel, pour into the jars leaving 1/2" headspace.  Wipe the rims of the jars, put on the lids and tighten the bands (hand tight).  Place jars in boiling water bath and process for approximately 10 - 15 minutes.  Remove jars from water bath and set on a clean kitchen towel to cool. If you hear popping noises, that's good. That means the jars are sealing properly.  If you don't hear pops and the lids have "give" on top, reprocess for another 10 minutes in the boiling water bath.

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