Top Pick Of The Week

May 5, 2009

. .

Habanero Jelly

Diane’s Sweet Heat habanero jams are great with cream cheese; or, use them as a dipping sauce for bacon-wrapped shrimp, grilled scallops, chicken fingers or other favorites. Crackers from Photography by Corey Lugg | THE NIBBLE. Styling by Lauren LaPenna.

WHAT IT IS: Small batch jams made with seasonal fruit and habanero chiles.
WHY IT’S DIFFERENT: A number of people make good artisan jams and good artisan pepper jellies, but these are our first habanero jams.
WHY WE LOVE IT: Each flavor is a wonderful combination of fruit flavors—the featured fruit, the bell pepper and the the habanero (chiles are fruits). The well-developed recipe shows that habanero doesn’t have to be a one-note, searing effect.

Hot Stuff, Sweet Stuff: Diane’s Sweet Heat Habanero Jams

Page 3: Serving Suggestions

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Serving Suggestions

How shall we eat thee? Let us count the ways.

  1. Breads & Crackers. From toast and bagels to biscuits and muffins to flatbreads and crackers. Hot pairs well with dairy. The jams are terrific with cream cheese.
  2. Breakfast Foods. Dab some on pancakes, waffles and French toast; use as a condiment with eggs or in an omelet; mix into a spicy fruit yogurt.
  3. Sandwiches. Replace your regular jam—including on peanut butter sandwiches.
  4. Hors D’Oeuvres. Top a block of cream cheese or goat cheese and serve with crackers or sliced baguette; top a baked Brie (optional: sprinkle with sliced or chopped toasted almonds).
  5. Savory Sauce Or Marinades.   Add to marinade or basting sauce for meats or fish; deglaze the pan and add jam and water, stock or wine to make a Sweet Heat sauce.

Versatile habanero jams make great dips and combine well with cream cheese on bagels.


Meat Or Fish Condiments. The jams are a delicious accent to pretty much any grilled or roast meat, poultry or fish. The first night we tasted them, we enjoyed them with a Certified Angus Beef strip steak, grilled outdoors over coals. Delicious!

Dessert Sauces. Serve over ice cream, sorbet, frozen yogurt, cheesecake, or pound cake (with whipped cream).


Try these two for starters; there are more recipes on Diane’s Sweet Heat website.

Habanero Jam Cheesecake

Enjoy this savory cheesecake topped with sweet jam as an hors d’oeuvre with fruity wine.

  • ¼ cup pine nuts
  • 8 ounces cream cheese, softened
  • ½ cup Diane’s Sweet Heat habanero jam
  • 2 cloves garlic, finely minced
  • ¼ cup cilantro, chopped
  • 1 ¼ cups sharp Cheddar cheese, grated
  • Sliced bread, crackers or endive cups

Roast pine nuts in a pan on the stovetop until golden brown. Blend cream cheese, ¼ cup jam, garlic, cilantro, and Cheddar cheese. Refrigerate for at least 2 hours. Spread the remaining jam evenly across the top surface and sprinkle on the pine nuts. Serve with bread, crackers, or endive cups.

Baked Shrimp Wrapped in Bacon

  • Uncooked shrimp or prawns, medium or large
    (See our hors d’oeuvres chart to determine the number of pieces per person)
  • Bacon strips
  • Toothpicks

Pre-cook the bacon for a few minutes. Wrap each uncooked shrimp or prawn with half a strip of bacon, using a toothpick to hold them together. Place on cookie sheet and bake at 375°F for about 20 minutes. Dip in your favorite flavor of Diane’s Sweet Heat habanero jam (try Peach or Raspberry).

Habanero Jam In Blackberry, Blueberry, Mango, Peach, Raspberry and Strawberry Plus Seasonal Christmas Cranberry

  • Four-Ounce Jar
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    the moment, but you can print
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Diane’s Sweet Heat


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