top of page
Chili Peppers
ריבת הבנרו צהובה.jpg

Yellow Habanero jam


  • 400g of yellow habanero peppers cut into slices

  • 180g of sugar

  • A spoonful of lemon juice

  • 2 Core apples, with the seeds or half a teaspoon of pectin

  • Frozen plate (see how we use it)

Method of preparation:

  • Put the cut habanero in a bowl, add the sugar and refrigerate for 24 hours until the sugar becomes a syrup.

  • Transfer the ingredients to a pot and heat over low heat while stirring occasionally.

  • Add the lemon juice and pectin and continue to mix on low heat for about two hours.

  • How does one know that the jam is ready?

    • Ahead of time, put a plate in the freezer.

    • Place a spoon full of jam on the frozen plat.

    • If the jam thickens quickly - it is ready. If not, continue cooking.

  • The jam can be served in a coarse texture with the chilli bits.

  • Or, If you want a finer texture, after the jam has cooled, grind it.

bottom of page