Hope and Erin sent this recipe and picture with the following comments. I felt strongly that they needed to be quoted... "Omg author said try w chicken, CRAZY GOOD!!!" And now for my favorite..."You could eat this on a flip flop! Jam spread dip, CRAZY SO SIMPLE!"
Makes 2 half pint jars
1 dry quart raspberries
1 1/2 cups granulated sugar
1 habañero pepper sliced along the sides
Juice of 1/2 lemon
Prepare a boiling water bath for jars and lids as per usual canning procedures if putting up, (if you think you'll use it in a few weeks not necessary) just keep refrigerated.
In medium bowl combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit a bit as you go. Once the raspberries begin to release some juice, and the sugar is starting to dissolve, scrape the berry mixture into a large skillet. Add the hot pepper.
Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the pepper. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.
Remove the jam from the heat and fish out the spent habañero. Funnel into prepared jars, leaving a 1/2 in of headspace. Wipe rims apply lids and ring, and process in boiling water bath for 10 minutes. Or can just be refrigerated for up to 2 weeks.
Enjoy H&E
Recipe courtesy Melissa McClellan "Preserving by the Pint"
Makes 2 half pint jars
1 dry quart raspberries
1 1/2 cups granulated sugar
1 habañero pepper sliced along the sides
Juice of 1/2 lemon
Prepare a boiling water bath for jars and lids as per usual canning procedures if putting up, (if you think you'll use it in a few weeks not necessary) just keep refrigerated.
In medium bowl combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit a bit as you go. Once the raspberries begin to release some juice, and the sugar is starting to dissolve, scrape the berry mixture into a large skillet. Add the hot pepper.
Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the pepper. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.
Remove the jam from the heat and fish out the spent habañero. Funnel into prepared jars, leaving a 1/2 in of headspace. Wipe rims apply lids and ring, and process in boiling water bath for 10 minutes. Or can just be refrigerated for up to 2 weeks.
Enjoy H&E
Recipe courtesy Melissa McClellan "Preserving by the Pint"
Comments