I’m on a roll with berries and fruits lately including cherries which have reappeared at our markets. If I can keep enough of them on hand before Hubby eats them as is, I make this Cherry Habanero Jelly. Our supply that I made last fall using our garden-fresh habaneros is all gone. I gave away a bunch of it at Arkansas Women Bloggers University in September and some more at Christmas as little presents for friends and neighbors. So when I went to the downstairs pantry to get a jar for my “All About Cherries” appearance on THV 11 last February, well…Mother Hubbard’s cupboard was bare. (As it turned out, Mother Nature decided to bring in a little snow which caused me to cancel my appearance since getting out of our driveway is next to impossible when there’s frozen stuff on the ground.)
Being the spontaneous, creative soul that I am (ahem!), I made up a fresh batch then when I had to scrape around for cherries since it was February. How does that happen that National Cherry Month occurs when cherries are gone from the markets? Go figure. While scouring the pantry for a wayward jar I remembered I had never posted that recipe. Looks like you guys get to be the lucky recipients…recipe and jam if you’re on your way to AWBU in Hot Springs.
I know I tell you all of the time, “Y’all, this is so good, ” but honestly Y’al this stuff is so good. That batch I made in February did not have the same habanero heat as my batch from last fall. The habaneros didn’t give off as much “smelly” heat while I was preparing them. Or, at least, they didn’t seem to. The batch I made this week, in contrast, was screaming heat! There’s nothing like fresh-from-the-garden taste, is there?
On a side note: When you make this, always wear gloves! That’s the voice of experience. Trust me. It’s a painful part of my past. Literally.
We like to use this on grilled meats, purple hull peas, pinto beans — just about anything we put on our plates actually. Well, except dessert that is — although with a little extra crunchy peanut butter and a Ritz, it just might make it into the dessert category It’s also very good as a quick appetizer with cream cheese and crackers — you’ve had that I’m sure. I’ve even used it as a grilling glaze by melting it in the microwave and brushing it on the meat as it is grilling. Oh, wow!
Be patient with this as you are waiting on it to jell. It may take a few days for it to do so. Also, I like to leave some chunks of pepper and cherries in the mix, but you can grind them to smithereens if that’s your preference. I never quite know whether to call this a jelly or a jam since it has those chunks hanging out in there. Jammy? What do you think?
I put most of this up in 4-ounce jars since I like to have it on hand that way to use as little gifts. This batch made 26 of those.
Did I mention that I’m raising ghost peppers? Hmmmm
Bon Appétit, mon chéries!
- 1 quart fresh cherries pitted and chopped*
- 7 orange habaneros, cored and seeds removed (if desired)**
- 1 large red bell pepper, cored and seeds removed
- 7 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 2 pouches liquid pectin (I use Certo.)
- Instructions
- Prepare the jars and lids.
- Roughly chop the cherries; place in a large saucepan.
- Finely chop the habaneros and red bell pepper in a food processor.
- Mix the peppers, sugar and lemon juice into the peaches; stir well.
- Bring the mixture to a rapid boil, stirring frequently.
- Add in the liquid pectin and bring back to a hard boil for 1-2 minutes.
- Remove from the heat and skim off the foam, if desired.
- Pack into sterilized jars and seal.
- Process in a boiling water bath for 10 minutes; cool completely before storing.
- Check lids for proper seal.
- *You can substitute bottled cherry juice, but make certain that it is pure juice and not a blend with added sugar.
- **If you leave the seeds in, the jam will have more heat. We like it hot!
- If you are not accustomed to water bath canning, I suggest you purchase a good guide. I'm a big fan of Ball's canning manuals myself.
- The pamphlet in the box of Certo is a good general guide for making jams and jellies.
Getting to Know Your ARWB Foodies
Debbie Arnold
Dining With Debbie
What food reminds you of childhood?
My Mamaw made the very best chicken and dumplings—EVER! She made them for just about every Sunday dinner and always if the preacher was coming over. Nonnie was also an amazing cook. Her chicken and dressing cannot be beat, and my Aunt Sue can make it just like Nonnie did. I learned much of what I know about cooking from them. (You do know that “dinner” is “lunch” in THE South, right?)
What is your favorite international cuisine?
That’s tough. If I had to pick just one, I would probably choose Italian. Some of my fondest memories of Italy are associated with the food we ate while there. Although judging from my cookbook library, you would think it would be French. Maybe it is?
What is always in your refrigerator at home?
I always have herbal infused olive oils, compound butters, a variety of mustards, heavy cream, Greek yogurt, fresh fruits and vegetables and tea!
What is your most used cookbook?
I have given away a number of my cookbooks so I’m probably down to around 300 right now. I know. I read cookbooks like many people read novels though. Judging from their wear and tear, I use several volumes from America’s Test Kitchen, Calico Cupboards (which I helped write), The French Laundry by Thomas Keller, Around My French Table by Dorie Greenspan, Joy of Cooking by Irma Rombauer and Marion Becker, Delia Smith’s How to Cook, and Cooking at Home by Julia Child and Jacques Pepin a lot. My new favorite, however, is A Kitchen in France by Mimi Thorisson. I read it cover to cover without putting it down.
What is your favorite kitchen gadget?
On a daily basis, I probably use my whisks more than any other kitchen tool. My favorite gadget hands down, though, is my electric knife sharpener. Love it! Dull knives are dangerous.
Do you have a favorite food indulgence?
Hot fudge sundaes with pecans and no cherry from Andy’s Frozen Custard. I may be craving one right now.
What is your go-to ingredient that you use time and time again?
Kosher salt. I use it almost exclusively in cooking since it does not contain any additives. I‘m also loving Riceland’s Rice Bran Oil. I just keep hoping it makes it to the supermarket shelves soon.
What is your favorite food meal to cook at home?
In many ways, cooking is meditative for me. Choosing a favorite meal is rather like choosing your favorite child – impossible. Right now, it would probably be fried okra and purple hull peas with fresh tomatoes and basil since they are in season. Or maybe homemade pizza on the grill? Come October when cooler weather sets in, it’ll be a whole different story.
What is a cooking tip that you would like to share with beginning cooks?
If you can read a cookbook, you can cook. Like so many others have said, don’t be afraid to try. Everyone burns something occasionally; it’s okay. Oh, and this is very important, invest in really, really good knives and keep them sharpened. They’ll last you a lifetime.
When you’re not cooking, what are your favorite pastimes?
Gardening consumes a considerable amount of my time as does blogging and working on ARWB. Hubby and I also spend most weekends at the lake or playing with our grandchildren.
What else would you like us to know about you?
Most of what you might be interested in is on the ARWB web site. If you get up REAL early and live within the viewing audience, you can watch me pretend to cook on THV11 This Morning twice a month—usually around 6:45. That’s AM by the way.