1st Time For Jelly - Inspired By Annie's Habanero Recipe

18 years ago

Inspired by Annie's recent postings for habanero jelly - this is a first time try at making jelly. I was a bit anxious about handling the habaneros so I didn't pick through the dicing - all parts went in except the stem. I'm looking forward to the tasting part. Should the jelly sit for awhile? Will it get hotter or is good to eat right away?

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Comments (14)

riverrat1
18 years ago
OMG that is beautiful! I can see some of that on a cracker about now!
annie1992
18 years ago
Ann, that is one fine looking jar of jelly! Definitely eat it now, it won't get hotter. The flavors will "meld" a little if it sits, but the difference is slight, in my opinion. I agree with Karen, a little on a cracker, in the middle of a cheese thumbprint or on a bagel with cream cheese. It mixes with cream cheese splendidly.

I put in everything except the stems too, I use the seeds, membranes, everything.

Congratulations on your first jelly, it's a thing of beauty. And it wasn't all that hard, was it? Now you have the experience of making something that absolutely cannot be purchased. How does it feel?

Annie
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Congrats on your HG success Alexa! Sorry to hear about the finger though. Here are a couple of my favorite recipes from Annie that I use the HG with. Mind you I love it on a bagel or wheat thins with cream cheese...straight from the jar with a spoon..LOL! JALAPENO CHEESECAKE (MY FAVORITE)- Annie 8 ounces cream cheese 5 ounces sharp cheddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 35 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itÂs covered with jelly!! Savory Cheddar and JalapeÃ±o Jelly Cookies from Rick Rodgers - Annie Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400Â°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. David
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riverrat1
18 years ago
I came back to sneek a look at this b-e-a-u-t-i-f-u-l jar of jelly!

Does this jar of jelly look like it's floating in the air to anyone else!
Carol Schmertzler Siegel
18 years ago
LOL, Riverrat, now that mention it..

It looks delicious, and it's just begging to be slathered on a toasted bagel!
riverrat1
18 years ago
Yep, that jar of jelly must be light and fluffy! LOL!
socal_ann
Original Author
18 years ago
River & Dishes - It does look likes it's floating doesn't it? I was intent on the close-up of the jar so the camera must have auto-adjusted the countertop. It's kinda good looking that way, yes?

Annie - yes, it was easier than I expected and I'm very pleased that it looks the jelly jars you posted. I popped that jar open for a first tasting this morning - and Oh My Gosh - it is so good! Put it on cream cheese & thin sliced baquette - the whole sweet hot thing all at the same time is wonderful. Yummy, yummy, yummy. If it lasts thru the weekend, I'm thinking it will be good for dipping sauce with ribs or grilled chicken. Have you tried it on grilled meat? or something like kung-pao chicken?

Question on the pectin - I used dry pectin instead of liquid pectin (didn't realize it until I got home from the store that I didn't buy the liquid). Is it the same ratio of dry to liquid?

I think I may have to try this jelly-making again next weekend!

ann
robinkateb
18 years ago
Ann, That is your first time!! Wow, good job. Next thing you know you will be joining us on the Harvest forum. Jam and jelly making is addictive.

-Robin
annie1992
18 years ago
Ann, you got lucky if you subbed dry pectin for the liquid, a lot of the time it won't work, they are not normally interchangeable. The acid and sugar ratio has to be right to jell and it's different for each type.

It IS good with grilled chicken, and I've used it as a glaze for grilled salmon and for pork, I've never tried it in something like the Kung Pao chicken.

I do know that Ellen likes hers on chicken quesadillas and my boss eats hers on veggie burgers.

So, whatcha making next weekend? RobinKate's chocolate raspberry? Some Plum/Cointreau? Nancy's Maple Apple?

Don't forget, you can enter it in your County Fair, that looks like a ribbon winner to me!

Annie
canarybird01
18 years ago
Ann - that looks delicious !

I'd love to try some of that spread on a salty cracker Mmmm.

SharonCb
socal_ann
Original Author
18 years ago
Annie - Thanks for the tip on the pectin - I used half an envelope of the dry pectin. The recipe paper in the box listed many fruit jellies / jams with twice as much of the sugar as the habanero gold recipe - which is why I halved it - but I did not account for the acid portion. Will need to pay more attention next time - looks like I got lucky first time out :] ...

Sharon - it is delicious! btw - love your photos ...

ann
compumom
18 years ago
Last night we broke out Annie's Roasted Red Pepper Jalepeno Spread that I received for guessing Bud's birthdate correctly. Dan was pretty hungry before my parents came over for dinner. It was so good, he almost devoured the whole jar before they got in the door! I wish I could run out and buy another jar...well hopefully at canny camp I'll learn to mmake this yummy goodie!
annie1992
18 years ago
Ellen, that spread is my attempt to recreate the Trader Joe's Red Pepper and Eggplant spread, I love that stuff.

I can't add eggplant, it's "unsafe" to can, and I think it needs more garlic. Any suggestions as to seasonings?

Annie
homesforsale
18 years ago
Your jelly looks delish!
momto4kids
18 years ago
Oh gosh, I wan tsome of that RIGHT NOW!!! It looks amazing! Great job! I just might have to try making my own some day! Oh, it looks so good!

1st Time For Jelly - Inspired By Annie's Habanero Recipe

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1st Time For Jelly - Inspired By Annie's Habanero Recipe

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