Habanero Pepper Jam
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1/2 pound habanero peppers, chopped
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lemon juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops food coloring, if preferred
Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
Scoop out the peppers and add to a large pan.
Add sugar, vinegar, lemon juice, and salt.
Bring to a boil then reduce heat to low and simmer for about 10 minutes.
Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
If using food coloring, add it now and stir.
Ladle jam into sterilized jars and cover.
Process jars in a boiling hot water bath for 10 minutes.
Remove and let cool overnight.