Looking for a way to add a little kick to your breakfast spread or appetizer plates? Our Raspberry Habanero Jelly is a delightful combination of sweet, tangy raspberries and spicy habanero peppers that will elevate any dish with a burst of flavor. This homemade jelly is perfect for slathering on toast, serving alongside cheese boards, or gifting to friends and family. Plus, it’s surprisingly simple to make and can be stored for months, allowing you to enjoy its deliciousness whenever the craving strikes.
**Raspberry Habanero Jelly**
**Ingredients:**
– 3 cups fresh raspberries
– 2-3 habanero peppers, stemmed and deseeded
– 1 1/2 cups sugar
– 1/4 cup fresh lemon juice
– 1 packet powdered pectin
– Pinch of salt
**Instructions:**
1. **Prepare the Ingredients:** Start by washing the raspberries and removing any stems. Cut the habanero peppers in half, removing the seeds and membranes to control the spiciness level. It’s essential to wear gloves while handling habanero peppers to avoid any skin irritation.
2. **Blend the Raspberries and Habaneros:** In a blender or food processor, combine the raspberries and habanero peppers. Blend until you achieve a smooth puree consistency. Be cautious of the spicy aroma that may be released during blending and ensure proper ventilation.
3. **Cook the Jelly Mixture:** Transfer the raspberry-habanero puree to a medium-sized saucepan over medium heat. Add sugar, lemon juice, and a pinch of salt. Stir the mixture continuously to dissolve the sugar completely.
4. **Incorporate Pectin:** Once the mixture starts simmering, slowly sprinkle the powdered pectin over the top while stirring continuously. This step helps the jelly thicken and set properly.
5. **Bring to a Boil:** Increase the heat to high and bring the mixture to a rolling boil. Stir frequently to prevent sticking and to ensure all ingredients are well combined.
6. **Skim Off Foam:** As the jelly mixture boils, foam may rise to the surface. Use a spoon or a skimmer to remove any foam that forms, ensuring a clear and smooth texture for your jelly.
7. **Perform the Sheet Test:** To check if the jelly has reached the desired consistency, perform the sheet test. Dip a metal spoon into the jelly mixture and slowly lift it, allowing the jelly to drip off. If the mixture forms a sheet or hangs from the spoon without dripping in separate drops, it’s ready.
8. **Remove From Heat:** Once the jelly has reached the desired consistency, remove the saucepan from the heat and let it cool slightly. Stir the mixture gently to distribute the peppers evenly.
9. **Jar and Seal:** Carefully ladle the raspberry habanero jelly into clean, sterilized jars, leaving a 1/4-inch headspace. Seal the jars tightly with lids while the jelly is still hot to create a proper seal.
10. **Cool and Store:** Allow the jars of jelly to cool to room temperature before transferring them to the refrigerator. The jelly will continue to thicken as it cools. Store in the refrigerator for up to several months and enjoy with your favorite dishes!
This Raspberry Habanero Jelly adds a unique spicy-sweet twist to your meals and makes a thoughtful homemade gift for loved ones. Experiment with different serving ideas and savor the delicious results of your culinary creation!
