Rockin' Granola Cookies
Grilled Cesar Salad

Orange Habanero Pepper Jelly/Sauce

Don't you love it when a recipe doesn't work out and you end up with something better than what you were going for? This mistake ended up being so good that I have to try and replicate it. I have some friends that have strongly, I mean strongly, hinted <read demanded> that I make more.  

 

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What looks like a beautiful batch of jelly, is actually a beautiful batch of sauce. 

My jelly didn't set, and am I ever happy. 

Here's what I did. I hope it fails for you too

 

 

 

 

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Stem 6 habanero peppers and 2 jalapenos. Remove the seeds and membrane from 3 of the habaneros

 

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In the jar of a blender, add the peppers and the vinegar

 

 

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Blend until well incorporated. Assemble the orange juice, sugar, salt and pectin

 

 

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In a medium saucepan, add the pepper-vinegar mixture and the orange juice,

 

 

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sugar and salt. 

I think where I went wrong is that I didn't boil the mixture long enough in the beginning <shrug> not being a jelly maker, it's only a guess. 

After a water bath processing, I was anxiously awaiting some sweet-spicy, kickin' jelly. When I first noted that the jelly didn't jell I was disappointed; then the lightbulb went on, this would make some kickin' sauce. I was thinking an orange-chicken type application. 

 

Kicking into next gear, 

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Sauté an onion. When the onion becomes translucent, add some sliced sugar snap peas, cook for two more minutes and remove from pan. 

Cut two boneless skinless chicken breasts into cubes and lightly dust in white rice flour.

 

 

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In the same pan you cooked the onion, add a little more oil if needed and add the chicken breast. Cook until chicken is cooked through. Deglaze with either a little white wine or chicken broth. 

Return the onion and peas to the pan and add the orange-habanero sauce, to taste. 

 

 

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Serve over rice. I also made some stuffed mushrooms, that's what the brown blob on the right is. 

 

Here's the recipe. 

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Orange Habanero Pepper Jelly

relishes/preserves

2 cups orange juice
1 1/2 cups apple cider vinegar,
2 jalapeno peppers
6 habanero peppers
5 1/2 cups granulated sugar
1/2 teaspoon Salt

Remove the stems from the peppers. Cut the peppers in half and remove the
seeds and membrane from half of the habaneros. Leave the seeds and
membranes in the jalapenos (or remove if you prefer a milder jelly)

In the jar of a blender, add the peppers, and apple cider. Blend well.

In a medium saucepan, add the pepper-vinegar mix. Add the sugar, orange
juice and salt. Stir well, then bring the mixture to a boil. Cook for 10
minutes while stirring constantly to prevent scorching.

Add the liquid pectin, bring to a boil. Lower the heat to medium-low and
cook for an additional few minutes until thick and syrupy.

Can according to the directions that come with your jelly jars.

Notes: www.kokoscornerblog.com

Yield: 4 pints


** Exported from Now You're Cooking! v5.87 **

 

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