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Super easy and great tasting!! I have made this recipe a few times now and I typically get 10-11 4oz jars, I always use 5-6 Habaneros and it is not overwhelming hot. The only change I've made is not reserving the 1/4 cup of the chopped peppers - that way you do not have pepper bits in the final product, this makes the jelly a beautiful clear ruby color - perfect for the Holidays!
I did not drain the juice for my take on this recipe. I kept the fruit and juice together and it worked perfectly for a habanero raspberry jelly/jam. We love this recipe so much and it can be used in so many dishes. Trying chicken wings with this added to a glaze next! Thanks for a great recipe!
Oh my, I had NO idea how HOT those Habinaros are, I'm used to working with jalapenos. Made this exactly as directed even using the 4 peppers and it turned out so pretty, clear, bright ruby color with just a few flecks of pepper in it as I had to strain with a metal strainer as that's all I had. It's very hot with a sweet background and I think folks that like spicy are going to love this once the heat is tamed a little with cream cheese. I can tell I'll be making this often but will probably cut the peppers back to 2 for wimps like me. Glad you told me about using gloves while working with the peppers.
Great flavor! I only used 3 peppers for my first batch because I wanted to judge the heat level and I think I'll use more in the next batch. I don't have a food mill, sieve, or jelly bag and wasn't going to buy special equipment since I don't make jelly often. I actually just cut the peppers up and put them in a blender to puree with just a tiny bit of water. I then did the same with the raspberries, minus the water. Worked fine also I didn't separate any juice, just boiled it all together and added the vinegar, sugar, and pectin. Jelled fine!
This a fantastic jelly recipe I was a little concerned when the recipe called for that many hot peppers but now that I tried it. I may add ever more next time. it turned out great. Everyone in the family loves it.
Great recipe.. This is the 2nd time I've made this recipe.. First time was with jalapenos because I was unable to find any habanero peppers.. It tasted amazing but was missing the heat... This year I grew them myself.. Used 5 Habs and the heat is mild.. But I have a tolerance to heat.. Tastes great!
This was my first try making and canning jam - no problems here. I used 5 habaneros . Spicy when it hits your mouth, than the heat quickly goes away and you get all the sweet.
Fantastic! I used jalapeno peppers since that is what I had in the garden. This is delicious with so many foods - turkey, ham, cream cheese and crackers. I plan to put this in Christmas gift baskets - assuming there is any left!!??