Are you really tired of winter and can't wait for spring? Finding your meals bland and boring? Well here's a little somethin' somethin' guaranteed to warm your soul and put some spring in your step. Not only that, it's a handy little item to have on hand to put a little "joi" in just about darn near anything.
A couple of weeks ago the big guy was on a cookin' binge and whipped up two batches of this ruby red, sweet and spicy jelly we found on-line at food.com. If ya' really want to know the truth, I wish he'd made another 3 or 4 while he was at it.
A combination of sweet red and green bell peppers and spicy habanero along with raspberries, this one might make you think "no way could I eat this", but you'd be wrong. The sweetness from the raspberries never mind the sugar really tones down the habanero heat. Actually if you're that chicken, you could substitute jalapeno peppers instead but that would be a huge disfavor.
It's wonderful slathered on top of a cream cheese bagel, or with crackers, or on a slice of ooey gooey triple cream brie. Try it with some roasted chicken or on a panini sandwich. Melted down, you can use it as a dipping sauce for chicken wings or ribs or even as the sweet, spicy ripple in a batch of home made chocolate ice cream. Spicy heat and chocolate together are darn near perfection.
Raspberry Habanero Pepper Jelly (adapted from food.com)
Be sure to wear gloves when you’re working with habanero peppers and remember to wash your work surface and knives well before you remove the gloves.
5 habanero peppers, seeds and membranes removed
2 sweet red bell peppers,
1 sweet green bell pepper
1 – 12 ounce package frozen raspberries, defrosted and put through food processor, then strained of seeds
2-1/4 cups water
1 cup white vinegar
1 package sure gel dry pectin (POWDER)
4 cups sugar
Chop peppers in food processor until very fine. Put all but a quarter cup into a large saucepan along with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook for 15 minutes. Press through a fine sieve or jelly bag. You’ll require 2 cups of juice to finish the recipe; however, we had 4 cups so we made a second batch.
Return 2 cups of juice to a large, clean pot. Add vinegar and reserved chopped peppers. Cool for 15 minutes. Add pectin, stirring well. Bring to a boil and add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat, skim foam from top. Ladle into hot sterilized half pint jars, leaving 1/8 inch head room. Seal and process in a hot water bath for 10 minutes. Note: jelly may take up to 2 days to completely solidify. Makes 5 half pint jars. Download Raspberry Habanero Pepper Jelly