Saturday, December 20, 2014

Cranberry - Habanero Jam

Preparation time: 5 minutes
Cook time: 20 minutes
Yields: 1 standard Jar

Recipe inspiration from: This Silly Girl's Life

Fresh Cranberries - 12 oz bag
Sugar - 2 cups
Habanero pepper - 1/8 to 1/4 tsp, minced  (This is one of the hottest peppers in the world.  1/4 tsp goes a long way and just gives enough heat to the jam).
Water - 1/4 cup

  1. In a large sauce pan,  add all the ingredients and bring it to a boil.  Cook over medium high heat until cranberries pop and turns soft, for about 8 to 10 minutes.  Stirring occasionally.
  2. Remove from heat and blend the cranberry mixture using a blender or a hand blender until smooth.
  3. Transfer the mixture to the sauce pan and cook over medium low heat until thickens for about 10 minutes.  Keep stirring.
  4. Jam is ready when it coats back of the spoon with out running.  Remove and let it cool slightly.
  5. Fill the jam in sterilized jars and seal.  Refrigerate and enjoy.

1 comment:

  1. Love the rich color and the texture. Does this jam have the heat of the pepper?


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