However, in the latter, the saffron threads, to me, are wasted and not fully appreciated in the recipe.
Habanero Pineapple Jam
The apples add a wonderful sweet and tangy dimension that complements the preserved lemon we're using in this recipe.
Recipe Summary Habanero Pineapple Jam
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture.
I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.Ingredients | Recipes Using Carrots And Apples
1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste
Directions
Drain pineapple well, reserving 1/2 cup pineapple juice.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
You can use between 10 and 15 habaneros in this.
Orange or yellow bell peppers will also do. All the vegetables can be minced in a food processor.
Info | Recipes Using Carrots And Apples
prep:
20 mins
cook:
25 mins
additional:
12 hrs
total:
12 hrs 45 mins
Servings:
64
Yield:
8 half-pint jars
TAG : Habanero Pineapple Jam
Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,
