Habanero Ginger Jelly – A Cold’s Cryptonite

Pepper Jellies are becoming all the rage. As the DIY generation starts to really dig their feet into canning, along with pickling, savory jams are reigning supreme. This particular recipe comes at a perfect time. January, filled with the settling in of winter and settling in with all of the coughs and colds left over from Holiday traveling.


The power of Capsacin ~ the essence of spice. This hot stuff finds it’s home in the fleshy pith, where it then marinates the seeds turning them into little spice bombs. For this recipe we are using already pretty hot totties so feel free to toss the seeds and pith. Now Capsacin, it heats your blood up in a flash then actually cools your overall body temperature. Hence it’s no surprise that in tropical regions hot pepper spice is a cornerstone. The blood flow in all your membranes then starts to flow, liquifying hardened mucus, stimulating digestion, and kicking fat burn into high gear. All that goopy glob stuck in the crooks around your body starts to get movin’. If your having trouble getting over a pesky cold cold this is part of your miracle healing kit.


The power of Fresh Ginger ~ The wingman in this recipe is Ginger. We were finding plain old pepper jellies all over the place, but wanted to add a little something else to round the flavors out. We then came across this little number further boosting the digestive bonus. While capsacin cools, ginger heats the blood up. Perfect to help you keep warm from the inside out. Fresh ginger in particular is a mega antioxidant with huge anti-inflammatory capabilities. If you enjoy the flavor, add some to your favorite black tea, chopped up in an infuser, with a heap of honey. A cup of this works to kick the average headaches butt.


So now that we have your blood flowing and your digestion moving, dig out your food processor, and some mason jars. We have found that this Habanero Ginger Jelly is best on a plain cracker on top of  Bacon Jam, which we made at the same time and gave away as gifts together for Christmas. That recipe will follow in a later post. Now that I have recovered from my sinus cold I like it with a little cream cheese.


The Recipie ~ Curtesy of Simply So Good. Read the Original HERE!

8 Habanero peppers, seeds and stems removed
1/2 cup coarsely chopped fresh ginger
2 cups apple cider vinegar
6 cups sugar
1 package liquid pectin
6 8-ounce glass jars
6 lids
6 screw bands
In a large pot of simmering water, sterilize six 8-ounce jars in water until you are ready to use them.
In the bowl of a food processor combine habanero  Process until fine.
In a large, heavy non-aluminum pot, add the habanero mixture.  Stir in the remaining 1 cup of vinegar and sugar.  Bring to a full rolling boil.  That is a boil than cannot be stirred down.  This could take 10-15 minutes.  Let boil for an additional 5 minutes.  Immediately add the liquid pectin.  Bring back to a rolling boil.  Boil for another 1 minute.
Meanwhile, pour boiling water over the lids and screw bands in a bowl and pour hot steaming water over them.  Set aside until ready to use.
Remove the jelly from the heat and skim off any foam that may have appeared on the surface.   Carefully ladle into the hot jars.  Wipe the rim of the jars off with a clean damp cloth.  Place lid and screw band on each jar.  Do not screw the bands on real tight.   Invert the jars over for about 20 minutes and then turn them upright.  When you turn the jars over you will begin to hear the sound of the seal.  Make sure all jars are sealed before storing.  You will notice an indentation on the lid.
If you feel the need to process the jars.  Place the jars in a large canner or pot cover to 1-2 inches of water.  Bring the water to a boil and process for 5-10 minutes, depending on your altitude.
Makes 6 8-ounce jars.

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