Habanero Berry Jam

Habanero Berry Jam

by Pat Gomez 2 years ago
0 (0)
25 minutes
18.1 kcal
4.6 g carbs
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Description

This was my first try at making homemade jam and I can't believe how good it came out. I made up my own recipe after being unable to find this recipe here. If you like a spicy jam that goes best on crackers/bread with brie or cream cheese - this is the jam for you!

Ingredients
  • ½ cup water
  • ½ teaspoon calcium phosphorus powder
  • 2 teaspoons low methoxyl pectin with calcium (such as Pomona's Universal Pectin ®)
  • 1 ½ cups sugar
  • 4 cups mashed mixed berries (raspberries, blueberries, blackberries)
  • ¼ cup lemon juice
  • 1 habanero pepper, diced, or more to taste
Directions
  1. 1. Immerse 5 (8-ounce) jars in simmering water until jam is ready, or at least 10 minutes. Wash lids and rings in warm soapy water.
  2. 2. Combine 1/2 cup of water and 1/2 teaspoon calcium powder in a small jar with a lid to make calcium water. (Note: you will use just 2 teaspoons calcium water for 4 cups mashed fruit. Store the remainder in the refrigerator and use within 6 months.)
  3. 3. Mix pectin powder and sugar in a bowl. Place mashed berries, 2 teaspoons calcium water, lemon juice, and habanero pepper in a medium-sized pot and bring to a boil over medium-high heat. Once berry mixture is boiling, add sugar mixture and stir vigorously for two minutes. Bring back to a boil and remove from heat.
  4. 4. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts
serving: 5 8-ounce jars
calories: 18.1 kcal
carbohydrates: 4.6 g
protein: 0.1 g
sodium: 0.3 mg
fiber: 0.4 g
sugar: 4.1 g