I'm canning Salsa next, then onto Enchilada sauce and Chile Colorado. I love Pomona's pectin. I'm recovering from cancer and don't use sugar anymore. I find I can make great jams with monkfruit sweetener using Pomona's pectin.
Thank you. I leave on July 1 to go back home to visit my family, I haven’t seen them since 2018. I want to bring my habanero jelly so you have reminded me to get all my stuff in order, so that I can can and have some ready before I leave.
I’m on my second water bath canner. After the jars have been cooling a while I shake them a bit to disperse the fruit and peppers evenly be for it sets up.
Linda, I remember your RUclips video of this jelly from yrs ago. I make it every yr and it’s always a hit! When I give it away I tell ppl to try it with everything including a breakfast burrito, sandwich or even on a burger. I even use it on chicken wings. It’s outta this world! So thankful and grateful for you sharing this yrs ago, it’s absolutely delicious! ❤️
I have been making your jam since you first came out with it years ago. Everyone loves it. I put it on cream cheese for a dip. Eat it on an english muffin and on pork chops lots of uses for this wonderful jelly.
That looks so delicious! I have never cooked or canned with habaneros. So when I make this, it will be a first. It looks delicious! Hoping to make some strawberry jam soon and some others!
After seeing what you did with this jelly, making the wontons. I went and got all the stuff and getting ready to make it, so excited. Thank you for sharing! What kind of chopper did you use?
I wish I knew why jams & jellies require so much sugar. I know that I can get the low or universal pectin with their recipes. My question is why using regular pectin requires so much sugar. I've seen some recipes that require more cups of sugar than cups of fruit.
I've went through your video a number of times hoping to get the amounts in your recipe with no luck. I went over the transcript hoping to get the amounts, with no luck. I read ALL your messages asking for the recipe, probably the amounts as well. So Linda, will you please reply with the amounts of each ingredient, besides the pectin, 3 pks we got that. Please reply or shoot me an email. TIA! Sue
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I'm canning Salsa next, then onto Enchilada sauce and Chile Colorado. I love Pomona's pectin. I'm recovering from cancer and don't use sugar anymore. I find I can make great jams with monkfruit sweetener using Pomona's pectin.
Hello there. How's it going with you over there?
@@stefandieter4044 You want to give it a rest Stefan! You're annoying Bud!
@@Soapycrafter I use about 1/4 cup less. You can use equal amount if you like it very sweet.
@@Soapycrafter You're welcome 🤗
I am making this today. I can’t wait.
Thank you. I leave on July 1 to go back home to visit my family, I haven’t seen them since 2018. I want to bring my habanero jelly so you have reminded me to get all my stuff in order, so that I can can and have some ready before I leave.
Looks great! Thank you
Can't wait to try!!
Hello Linda how are you doing over there?
Greetings from East Texas! This looks wonderful! Can’t wait to try it. Thank you for sharing.
Hello Rebecca how are you doing over there?
I’m on my second water bath canner. After the jars have been cooling a while I shake them a bit to disperse the fruit and peppers evenly be for it sets up.
Those are some pretty jars Linda. And sounds so delicious. Thanks
Linda, I remember your RUclips video of this jelly from yrs ago. I make it every yr and it’s always a hit! When I give it away I tell ppl to try it with everything including a breakfast burrito, sandwich or even on a burger. I even use it on chicken wings. It’s outta this world! So thankful and grateful for you sharing this yrs ago, it’s absolutely delicious! ❤️
Your jam looks amazing!
I have been making your jam since you first came out with it years ago. Everyone loves it. I put it on cream cheese for a dip. Eat it on an english muffin and on pork chops lots of uses for this wonderful jelly.
It also makes a great glaze.
Hello Michael how's it going with you over there?
Yum
Hello Donna how's it going with you over there?
Looks delicious! I will definitely have to make some. Thank You
Hi Linda. Great combo!! I will have to try it.❤🙏💜🙏
That looks so delicious! I have never cooked or canned with habaneros. So when I make this, it will be a first. It looks delicious! Hoping to make some strawberry jam soon and some others!
I made this following your last video. Your recipe was wonderful
Hello Jen how are you doing over there?
@@stefandieter4044 how are you?
I'm going great, where are you from?
OMG, I made this and it's fantastic 😁. Thank you for sharing.
Hello Nancy how's it going with you over there?
@@stefandieter4044 going great
That's good, where do you live?
@@stefandieter4044 I'm sorry, I'm old. I don't recognize the name...help me?
I'm just a friend. here and I would like to know you more better if you don't mind?
I need to try this
Looks beautiful even though I'm not a spicy girl! Lol. I need to can some medium salsa.
Looks yummy😁
I want make that!
Great channel!
Hello begaye how are you doing over there?
@@stefandieter4044 good. Yesterday was my birthday
Wow. Happy birthday once again, where are you from?
@@stefandieter4044 New Mexico
I live in San Francisco California but presently in nz, I'm here in nz for work
After seeing what you did with this jelly, making the wontons. I went and got all the stuff and getting ready to make it, so excited. Thank you for sharing! What kind of chopper did you use?
Love this!! Where do we find your tripled recipe?
Do you make hot pepper jam? I’ve bought it & it’s delicious.
Would I use the same recipe for Peach Habanero jam/jelly? Or would peaches need an adjustment?
Thank you Linds's Pantry... Did you have a suggestion?
I would love to make this, but I only have canned apricots. Would those work instead of dried?
Can the Habanero Jelly Recipe be found online?
Hi Linda, That looks awesome! Q: Just by shaking up the jars it suspended the ingredients? I'm a newbie. LOL. 😁
This recipe is also good using mango instead of apricot!
Hello Becky. How are you doing over there?
Has anyone tried to convert this recipe into one using Pomona’s Pectin?
I wish I knew why jams & jellies require so much sugar. I know that I can get the low or universal pectin with their recipes. My question is why using regular pectin requires so much sugar. I've seen some recipes that require more cups of sugar than cups of fruit.
Hello Lisa. how are you doing over there?
Recipe??
My tomato sauce just started boiling, so of course I'm going to get OTHER ideas while it processes 😅
I've went through your video a number of times hoping to get the amounts in your recipe with no luck.
I went over the transcript hoping to get the amounts, with no luck.
I read ALL your messages asking for the recipe, probably the amounts as well.
So Linda, will you please reply with the amounts of each ingredient, besides the pectin, 3 pks we got that. Please reply or shoot me an email. TIA! Sue