Raspberry Habanero Freezer Jam

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My friend brought this amazing Raspberry Jalapeno jam to my home last night and I had to make some as raspberries are in the height of their season and cooking seasonal is always best. I happened to have a habanero pepper from a friend in Atlanta which my husband was dared to eat and he did it without thinking of course.  I thought he was going to die!  He was exhaling fire like a dragon for an hour it was so hot!  Then he tried to get me to try it too but I’m not stupid. I was curious so I researched it and found that on the Scoville heat scale it’s 350,000 to 550,000 compared to 8,000 jalapeno or 60,000 cayenne! They are so little and nonthreatening to look at but are they potent! Needless to say you only need 1 of these little power balls- or use jalapeno which is safer.
WARNING!
And… don’t touch the peppers when cutting- use gloves or you will end up rubbing your eyes hours later and wonder why they sting so much.
Raspberry Habanero Freezer Jam

ingredients:
• 1 c. crushed ripe red raspberries (from about 3 cups whole berries)
• 1 minced fresh habanero pepper, for a mild habanero flavor – add more for a stronger habanero flavor – beware! Habanero has a heat unit of 350,000 to 550,000 compared to cayenne of 60k and jalapeno of 8k. Adjust your peppers accordingly
• 1-3/4 c. sugar
• 1 /3 c. water
• 1/3 of 1 packet (2 in box of 6 0z total ) = 1oz SURE-JELL fruit pectin
directions:
Wash 4 mason jars or other glass jars and lids with hot water and dish soap. Rinse and dry thoroughly.
Add the sugar to a medium bowl. In a very large bowl, combine crushed raspberries, jalapeno, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.
In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to raspberry jalapeno mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that’s ok.
Immediately fill containers to within 1/2” of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

Peperoncino
is the generic Italian name for hot chili peppers, specifically the cultivars of the species Capsicum annuum and Capsicum frutescens.[2] The sweet pepper is called peperone (plural peperoni) in Italian.
History
The peperoncino probably came to Italy in the early 16th century, after Columbus had taken samples from the New World to Europe in 1492. Like the tomato, the peperoncino was first considered a decorative and possibly poisonous plant before it was adopted into Italian cuisine. It might have become popular as a food long before the cookbooks attest to its use. These cookbooks were written for the upper classes, while the peperoncino was a cheap and convenient food for the lower classes.

Published by

janescucinaitaliana

Jane Biscarini From Rancho Santa Fe, CA to Rome, Italy to Chattanooga, TN I grew up in the San Diego area, down the street from the now famous Chinos Vegetable Market. We purchased our organic (wasn’t even a term then) veggies there. Their sweet white corn was a summer staple on our table. 20 years later Wolfgang Puck discovered them for his restaurants in Los Angeles and made them famous. Cooking fresh and delicious meals was always a part of my family life. My sisters and I all cooked. Then in my 20’s I discovered Italy- and my future Italian husband (from Milan). We originally moved to Italy to expose the kids (now Marco 22 and Isabella16 years old) to the Italian culture and language. Well, 10 years into it, we lived in Como, Florence ,Rome and my new favorite Puglia (the next Tuscany). At different intervals we have lived a total of a year with my Italian sister and mother in law, learning and integrating their cooking secrets from Lombardia, Liguria, and Piemonte. Our last year was spent in Puglia – Manfredonia to be exact- (not Macedonia although we kept slipping the tongue and saying that for months) a charming seaside town that is a new favorite and a foodie indulgence! I Completed a professional chef course for Italian cuisine in Terni (Umbria region) 2012. I taught Italian cooking classes for 3 years in Rome- to other foreigners, American embassy staff and secret service. For our work in Rome I prepared at least 2 lunches/dinners a week for Italians and this is what they say in their words: I have tasted many times the dishes prepared by Jane and I can say only this thing: “I’didn’t know that an American lady – I’m an Italian family – part time cook - could make so many tipbits of Italian, American, Mexican cooking, and the dishes are so good that I had to change my opinion about the quality of American food, and about the way used to combine various ingredients to obtain excellent results. Jane deserves a lot of congratulations for her work , for her commitment and for her passion!” Unforgettable her pumpkin soup and her New York cheese-cake, but also “amatriciana pasta” and “lasagna”! I never thought that an American pretty lady could teach me so much! Patrizia- Roma Hi, my name is Laura, I am italian and I live in Rome where I had known Jane since 3 years ago , so I have had the opportunity to go to her nice house many times and to appreciate her as hostess and good cook. Jane is able to cook perfectly every type of food, American, Mexican, Oriental but, above all, she is able to cook… Italian food better than an Italian!!!! It’s not easy to pass the exam of the “verdict” of Italians about different kinds of pasta, pizza, melanzane alla parmigiana, gnocchi and so on, but she is a great cook and she knows how to propose them in the best way as well. And in several occasions it happened that we – her Italian friends – asked her to give us the correct recipes! So I think you are lucky to have Jane as your cooking teacher, I am sure she ‘ll become one of your good friends too, and you’ll enjoy her cooking lessons! Laura Garassini Ho avuto modo di gustare la cucina di Jane, debbo dire che oltre ad essere meravigliosamente presentata i gusti non sono buoni, ma FANTASTICI!! Silvano Ferraro Translation: I had the chance to taste Jane’s cooking. I must say that on top of serving beautifully prepared dishes, their tastes are not good but fantastic! Per mia fortuna ho mangiato diverse volte cibo cucinato da Jane! E’ una esperienza sempre interessante per il palato e per la propria cultura gastronomica: Jane riesce, con poco e con grazia, a creare sapori perfetti che conducono in un viaggio sensoriale dalla tradizione italiana all’esperienza esotica… dove la certezza del buono si accompagna alla scoperta di nuovi gusti! Rosalba Translation: In my good fortune I have eaten Jane’s cooking various times. It is always an experience interesting for the palate and for the true cultural gastronomy. Jane can, with little and with grace, create the perfect flavors that conduct a voyage of the senses from the traditional Italian to the exotic experience…where the certainty of goodness is accompanied by the discovery of new flavors! Cara jane, ormai cucini così bene che meriteresti la cittadinanza italiana onoraria!!! Baci Gianluca Ievolella Translation: Now you cook so well that you deserve the honorary Italian citizenship!

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