• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Jams, Jellies, and Condiments / Habanero Ginger Jelly

Habanero Ginger Jelly

October 6, 2011 Updated July 22, 2017 49 Comments

1332 shares
  • Share
  • Tweet

I went to a Farmers Market one year and paid about $7.00 for a jar of hot pepper jelly.
It was delicious and I love it, but $7 bucks for an 8 oz jar of jelly seemed a bit pricey.  My son’s smear the
stuff on everything.  I knew it wouldn’t last long.
Then I started to think that I could totally duplicate that jelly.  No problem.  Piece of cake.
So I did.  I created Habanero Ginger Jelly. This jelly has some intense heat.  We’re not afraid!
Last year we devoured about 24 half pints of this stuff.  My boys and the girls spread this on most sandwiches.  Panini’s are kicked up a notch when spread with Habanero Ginger Jelly. 
Before the baby of the family left for Paris she requested that I blog the jelly.
As you wish….

Creating your own pepper jelly is really quite simply.
First you will need a few canning supplies.  Clean glass jars, with bands and new lids.  Make sure they have been washed in soaping water and rinsed well.  Just set them aside for now.

You will need a boat load of habanero peppers (about 8 large peppers), fresh ginger (2 pieces about 3-inches long), 6 cups sugar,  2-3 oz pkgs of liquid pectin, and 2 cups apple cider vinegar.

I just wanted to show your my pile of beauties.  If you are afraid of habanero peppers, you may substitute with sweet red bell peppers (about 2) or jalapeno peppers (oh maybe 6).

Before you begin to cut into these babies, please put on some rubber gloves.  
Cut the top off of the habanero.

As you can see I have borrowed my mothers pink “June Cleaver” rubber gloves.  
Carefully remove the seeds and veins of the peppers.

Roughly chop.

I really love fresh ginger.  Ginger on it’s own can carry some heat.  I’m not holding back on the amount.
2 large pieces about 2-3 inches in length.

Peel the ginger.

Roughly chop.

I have a little more than 1/2 of a cup of each.

Toss into the bowl of a food processor.

Add 1 cup of the apple cider vinegar.

Turn the food processor on and blend until you have very small pieces of the ginger and the habanero.

Pour into a very large pot.  You want to have room for the jelly to boil.  Let me tell you about the mess you 
will have on your cook top if the jelly boils over the sides of the pan.  
**Warning:  whatever you do…DO NOT inhale this stuff.  It will not only clear your sinus’, but you will not have the ability to breath what so ever.  This is lethal.  

Add the remaining 1 cup of apple cider vinegar.  Place the pot over medium heat.

Just dump in the 6 cups of sugar.  Don’t act shocked.  All jelly is about 5% fruit and 95% sugar.  

Stir to dissolve the sugar.

Bring the mixture to a rolling boil.  This is a boil that you cannot stir down.  Boil for 5 minutes at a rolling boil.
It could take about 10 minutes to bring to a rolling boil.

Snip the tops of the pectin package and have it ready for when the jelly has finished it’s 5 minute boil.

I stand the packages up in a measuring cup.

While you are waiting for the jelly to come to a full boil, drop your 1/2 pint jars into a pot of water and bring to a simmer.

 Hold them there until you are ready to fill them.

Place the bands and new lids in a large bowl.
Cover with boiling water.  Let set until ready to use.

They jelly has been at a rolling boil for 5 minutes.  It is now time to add the liquid pectin.

Pour 1 of pectin into the boiling jelly all at once.  Squeeze the package to get out as much as
you can.

Stir to mix then bring to another rolling boil and boil for an additional one minute.

After the one minute, remove the pot from the heat.  You will notice that some foam has formed on the top of the jelly.  Carefully spoon off the foam. 
Jelly is hot!  Careful not to burn yourself.

Remove the jars from the hot water and place on a clean towel.

Carefully ladle the jelly into the hot jars.

This is a wide mouth funnel.  I love it.  It is a very valuable tool for canning.

You should have 6 1/2-pint jars of jelly.

Wipe around the mouth jars with a clean damp cloth.

Remove the lids from the hot water.

Place on top of the jars.

Screw on the bands…but not too tight.

Invert the jars of jelly and leave them for 10 minutes.

After 10 minutes tip them back right side up and leave them for 24 hours.  Sometimes you will hear the 
lids snap as they seal.  Oh that is such a fabulous sound because you know they have sealed.  You will also notice and slight indentation on the lid.  
Leave the jars right where they are for about 24 hours.  Don’t jiggle or tip the jelly.  You would hate to do
anything to break that seal.
You now have 6 jars of beautiful jelly.  Dang HOT beautiful jelly.
Habanero Ginger Jelly
8 Habanero peppers, seeds and stems removed
1/2 cup coarsely chopped fresh ginger
2 cups apple cider vinegar
6 cups sugar
2 – 3 oz pouches of liquid pectin
6 8-ounce glass jars
6 lids
6 screw bands
In a large pot of simmering water, sterilize six 8-ounce jars in water until you are ready to use them. 
In the bowl of a food processor combine habanero  Process until fine.
In a large, heavy non-aluminum pot, add the habanero mixture.  Stir in the remaining 1 cup of vinegar and sugar.  Bring to a full rolling boil.  That is a boil than cannot be stirred down.  This could take 10-15 minutes.  Let boil for an additional 5 minutes.  Immediately add the liquid pectin.  Bring back to a rolling boil.  Boil for another 1 minute.  
Meanwhile, pour boiling water over the lids and screw bands in a bowl and pour hot steaming water over them.  Set aside until ready to use.
Remove the jelly from the heat and skim off any foam that may have appeared on the surface.   Carefully ladle into the hot jars.  Wipe the rim of the jars off with a clean damp cloth.  Place lid and screw band on each jar.  Do not screw the bands on real tight.   Invert the jars over for about 20 minutes and then turn them upright.  When you turn the jars over you will begin to hear the sound of the seal.  Make sure all jars are sealed before storing.  You will notice an indentation on the lid.
If you feel the need to process the jars.  Place the jars in a large canner or pot cover to 1-2 inches of water.  Bring the water to a boil and process for 5-10 minutes, depending on your altitude.
Makes 6 8-ounce jars.

Print this recipe

Turn the heat up in your life this year with Habanero Ginger Jelly.  

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Jams, Jellies, and Condiments Tagged With: ginger, habanero, jelly

Previous Post: « Rosemary Polenta with Sauteed Tomatoes
Next Post: Fresh Apple Nut Cake »

Reader Interactions

Comments

  1. William Lloyd says

    August 15, 2019 at 5:41 pm

    I Have made this a few times and it is really TASTY, but for some reason I can’t stop it CRYSTALLISING after a week or two…i’m guessing ginger crystals…any tips?

    Reply
    • Janet Barton says

      August 16, 2019 at 2:48 am

      Hi William, I have never had this jelly crystallize. I’m a bit perplexed. Something that might help is to wash down the sides of the pan after stirring in the sugar. Make sure there are no sugar crystals stuck to the side of the pan. When I make candy, I use a wet pastry brush to wash off the sugar crystals. As the mixture begins to boil up the sides of the pan, continue to watch for sugar crystals that may still be present in the mixture and continue to wash them off the sides of the pan. Just keep dipping the pastry brush in water to wash down the sides of the pan. I sure hope this helps with your jelly.

      Reply
      • William says

        September 3, 2019 at 8:30 pm

        Tried what you said and it turned out great…..I can only put feedabck in CAPS, so sorry if you think i’m shouting..love and peace!!!

        Reply
        • Janet Barton says

          September 4, 2019 at 6:26 pm

          Wahoo!!! So great to hear. I don’t know why the feedback appears to be in all caps. It doesn’t come through that way. Thanks for not yelling at me 😉

          Reply
  2. Elizabeth Wiebe says

    March 9, 2018 at 3:08 am

    My sister made a batch. Instead of using the powder she used one pouch of liquid. The jelly set beautifully, smelled wonderful and tasted amazing. Which is amazing since she hates pepper.

    Reply
  3. Elizabeth Wiebe says

    March 8, 2018 at 8:26 pm

    My sister wants to know if using 2 tbsp of powdered pectin in place of the liquid, does she add the pectin before the sugar or after the sugar.

    Reply
    • Janet Barton says

      March 8, 2018 at 11:55 pm

      Because all pectin is different, she needs to follow the directions on the package of her particular brand of pectin. Just follow the directions for the cooked jelly.

      Reply
      • Elizabeth Wiebe says

        March 9, 2018 at 3:08 am

        My sister made a batch. Instead of using the powder she used one pouch of liquid. The jelly set beautifully, smelled wonderful and tasted amazing. Which is amazing since she hates pepper.

        Reply
  4. Natalie wiebe says

    March 8, 2018 at 3:19 pm

    If i use 2 tablespoons of powdered pectin instead of liquid, do i add it in bEfore i add the sugar or after( when i would add the liquid, as directed in the directions)….. I know there is a raason for adding Powdered pectin before the sugar but i dont know what that reason is.

    Reply
    • Janet Barton says

      March 8, 2018 at 11:51 pm

      Sorry not to respond quicker. I took the day of to go skiing. Yes, you can substitute 2 tablespoons powdered pectin. In fact, I think I would only use 3 tablespoons of powdered pectin to sub for the 2 pouches of liquid. Sometimes I think the liquid can be too thick and pasty.

      Reply
    • Janet Barton says

      March 8, 2018 at 11:53 pm

      I would follow the directions on your package of pectin. Follow the directions for cooked jelly. I have two different packages of pectin and I checked them both and they were different. So just follow package directions. Let me know if you have problems.

      Reply
  5. NAtalie says

    March 8, 2018 at 3:13 pm

    What about using othEr types of peppers, like the sweet yellow banana peppers, or the really hot scotCh bonnets?

    Reply
    • Janet Barton says

      March 8, 2018 at 11:49 pm

      All of the above would make wonderful jelly. You can even combine the peppers with fruit…like cranberry jalapeno, strawberry habanero, etc.

      Reply
  6. Elizabeth Wiebe says

    March 6, 2018 at 10:44 pm

    Would a person be able to use this recipe but use jalapeno peppers instead of habanero
    peppers.

    Reply
    • Janet Barton says

      March 6, 2018 at 11:21 pm

      Absolutely!

      Reply
  7. Paty Z says

    February 18, 2016 at 3:10 pm

    Hello Jane! Your recipe is delicious. I've made it a lot!!
    With cream cheese and crackers, roast chicken, pork loin etc.
    I wanted to ask you about liquid pectin, how many tablespoons of granulated pectin do I have to use instead of liquid one. Where I live there is no liquid one.
    I make it with chile manzano instead of habanero. It's hot but not that much.

    Reply
    • Janet Barton says

      February 18, 2016 at 3:47 pm

      You use two tablespoons of powdered regular pectin for every packet of liquid pectin.

      Reply
  8. Cindy says

    November 1, 2014 at 8:42 pm

    This is a delicious jelly. I made this last year and gave it as gifts for various occasions. I've been asked for the recipe several times. Love the heat and flavor from the peppers and ginger. Two things I will try differently next time I make it will be to decrease the sugar to 5 cups instead of 6, and to use one envelope of pectin instead of two. For me and my husband it seemed to be a tad too sweet and a little on the stiff side, but not intolerable in the least. Just some minor tweaking on my part. Thanks for a great recipe!

    Reply
    • Janet Barton says

      November 3, 2014 at 10:09 pm

      I agree with you on the pectin. I have started adding less and I do like the consistency better. It spreads much nicer. I'm glad you love the jelly. I find it has many uses and just a spoonful to certain sauces can make them amazing. Thank you for your comment.

      Reply
  9. BignUgly says

    September 12, 2014 at 7:24 pm

    Made 3 batches last year varying degrees of heat, and it goes great with scrapple and any meat. It huge hit with family and friends. One thing I did recently was I smeared heavily on pork chops and then covered with Italian bread crumbs and cooked them in the oven. I also added one third cup jelly and two thirds corn syrup to make a glaze and put on a ham, was a awesome creation.

    Reply
    • Janet Barton says

      September 17, 2014 at 3:08 am

      You are brilliant. I added 1/2 pint of the jelly to bbq sauce. It was amazing on ribs. Thank you so much for sharing your ideas. I will definitely give them a try.

      Reply
  10. Janine says

    September 11, 2014 at 12:15 am

    LOVE THIS Jelly!! I made it last year and it has become a family favorite (along with your Spicy Tomato Jam. We add a spoonful to a vinaigrette and it is delicious. Also spread it on anything else I can think of. Thanks so much for sharing – love your blog

    Reply
    • Janet Barton says

      September 12, 2014 at 3:44 pm

      Great idea! I have been using 1/2 of a jar to make bbq sauce. The jelly gives it a real kick. I love the tomato jam on everything. Thanks for your comment. Made my day.

      Reply
  11. red031eve says

    August 18, 2014 at 11:36 pm

    Beautifully canned Jelly!
    Makes a great gift for the Holidays!
    add some bread and flowers in a basket, Voila!
    Thank you and your daughter for this blog!
    Stay Blessed

    Reply
    • Janet Barton says

      August 19, 2014 at 4:04 pm

      Thank you for your kind comments. My son's gave jars of this jelly out to college roommates for Christmas gifts. Your idea for a gift basket is such a great idea.

      Reply
  12. red031eve says

    August 18, 2014 at 11:34 pm

    Beautiful-!
    I can't wait to try this!

    Reply
  13. bubblesbrew says

    July 22, 2014 at 1:49 pm

    Can you please clarify the pectin measurement? The recipe at the bottom of the page says 1 package, the instructions say 2 and if I print the recipe it says 1 – 1 1/2 packages…Confusing!

    Reply
    • Janet Barton says

      July 22, 2014 at 6:40 pm

      I'm sorry for the confusion. I clarified on the instructions. 1 box of the pectin contained 2 – 3 oz pkgs of pectin. That was confusing. Thank you for calling that to my attention. Use two 3 ounce pouches of liquid pectin.

      Reply
  14. Anonymous says

    December 1, 2013 at 6:38 pm

    Won't you just sell me a jar or two?

    Reply
    • Janet Barton says

      December 4, 2013 at 4:19 am

      Totally!

      Reply
  15. Laura Ramos says

    September 19, 2013 at 8:56 pm

    Followed recipe, very tasty with the dominant flavor being ginger. I found that 2 packets of pectin was too much. The consistency was thick and rubbery. Will try only 1 packet next time for a softer spread. Thanks so much for sharing recipe. My partner loves spicy jelly and I'm always on the hunt for new recipes. I

    Reply
    • Janet Barton says

      September 19, 2013 at 10:46 pm

      I agree with you. I will change the recipe to 1 package. My last batch was too pasty. Thanks for jogging my memory.

      Reply
  16. Anonymous says

    August 10, 2013 at 9:23 pm

    Wow good! My hubby bought a habanero plant so I searched and found this trying to figure out what to do with them. I'm a wimp so, to cut the heat, I poured half a jar over a block of cream cheese and served it at a party with butter crackers…amazing!!! It went so fast my head spun! Thank u!

    Reply
    • Janet Barton says

      August 11, 2013 at 3:51 am

      I'm so glad you found this recipe. I just put 1/2 a jar into a batch of bbq sauce I was making. It gave it a bit of heat and was delicious. I love it over cream cheese with crackers. Thank you so much for sharing your kind comment.

      Reply
  17. diane says

    August 21, 2012 at 10:17 pm

    IT'S GOOD! i just put my jelly in the jars (5 c. of sugar instead of 6 cups)…this is my first time to make pepper jelly and i learned that once the jelly is ready, it's time to pour! i let it sit in the pot for 3-4 minutes and ended up with a troublesome skin that i needed to skim off.
    i tasted the small amount at the bottom of the emptied pot…it is SNAPPY, but very good.

    Reply
    • Janet@simplysogood says

      August 27, 2012 at 4:35 am

      I love that you reduced the sugar. I think I'll try that this year. The skin on the top is quite annoying. I just start ladling into jars immediately. I hope this helps. Thanks for commenting.

      Reply
  18. Janet@simplysogood says

    February 8, 2012 at 7:56 pm

    I appreciate your comment. Food is so subjective. You can make any adjustments you like. I'm sorry you had to throw the batch away. Let me know if you find a better recipe that you like or if you make adjustments to improve the recipe. Any criticism is helpful.

    Reply
  19. Anonymous says

    February 8, 2012 at 4:43 pm

    I followed this recipe, and it's unbelievably WAY too sweet with 6 cups of sugar. It's also way too vinegary. I can't imagine anyone enjoying this stuff. I can only think that you must have posted the recipe wrong. Sorry for a negative review, but I had to throw away to whole batch.

    Reply
  20. The Egg says

    October 13, 2011 at 6:14 pm

    WOW! gotta try this!

    the egg out west.

    Reply
  21. Janet@simplysogood says

    October 13, 2011 at 3:21 pm

    Thank you!

    Reply
  22. Habanero Madness says

    October 12, 2011 at 8:45 pm

    Excellent recipe! What a great combination of flavors – ginger and the wonderful habanero pepper. This one looks quite tasty.

    Reply
  23. Janet@simplysogood says

    October 10, 2011 at 9:15 pm

    Hi Emma, so glad you found me. To answer to questions: 1) flipping the jars is an interesting method. My mother-in-law has used this for her jellies. When the jar is flipped back over it's amazing how it immediately seals. I'm assuming (and I should probably double check) that since there is a large amount of acid from the vinegar that there isn't a problem. I've never had one.

    2) yes you may use the water bath canning method. I generally do that with all of my canning because I live at such a high altitude.
    3)You do not need to do a jelly test. It works. If you are a little apprehensive you can boil the jelly for 10 minutes. I found that boiling 10 minutes created a stiffer jelly. I wanted mine to be on the softer side. You will notice that the jelly still seems thin, but as the jelly cools it will thicken right up. It really does work. If you have any concerns, just follow the directions on the package of pectin that your are using. Check the directions for Jalapeno jelly and just substitute with Habanero's and ginger. It should work just great. Good luck.

    Reply
  24. emma says

    October 10, 2011 at 6:39 pm

    I've never heard of this method of sealing jars. How exactly does flipping the jars seal them? Could I do a water bath to seal them instead?
    Also: does using packaged pectin mean you don't need to test the gel state of your jelly before sealing it? I've only ever made fruit jellies out of crabapples and other things with enough pectin that I didn't need to add any.

    This looks delicious, either way. I can't wait to try it… (found you on Tastespotting, by the way)

    Reply
  25. Janet@simplysogood says

    October 9, 2011 at 8:47 pm

    I know what you mean. I made habanero hot sauce last year and it was lethal. I actually thought the smell of vinegar was stronger than the habanero. I usually open a door or winder or even turn on the fan I have above my cooktop, but I didn't feel like I needed to. If that helps???

    Reply
  26. Rachel (teacher-chef) says

    October 8, 2011 at 10:47 pm

    This scares me – a lot!! I made habanero hot sauce & had to evacuate our house due to the peppers boiling & it feeling like there was tear gas throughout the whole house, so although this sounds amazing I have vowed to never boil habaneros again

    Reply
  27. Janet@simplysogood says

    October 8, 2011 at 3:54 pm

    Thanks, Ali. I love ginger too…a lot.

    Reply
  28. Ali says

    October 8, 2011 at 9:37 am

    Hi, the jelly looks so good. i can smear it on every dish. I love ginger a lot and making this jelly gingerly was a great idea. I'll try and make it when i get the time 🙂 lovely post.

    Reply
  29. Janet@simplysogood says

    October 7, 2011 at 6:39 pm

    Hi Megan, I knew I should have clarified the issue of how tight. You want them tight enough to hold the lid in place. You don't have to really strain to tighten the bands. One tight turn should do the trick. Most people store their canned jars with the bands off and leave the jars with lids on only. If the bands are screwed on too tight it might break the seal if you had to strain to unscrew the band. I generally keep my bands on.

    This is a very simply recipe and can be completed within an hour. Your idea of glazing pork tenderloin sounds amazing. Good luck with your canning adventures.

    My mother didn't bottle food too much, but my best friends mom did and your are right about the process taking days!

    Reply
  30. MeganG283 says

    October 7, 2011 at 2:37 pm

    Hi, Janet! I happened upon your blog a couple of weeks or so ago and have been following ever since! Looking forward to trying some of your recipes. This one in particular piqued my curiosity because my parents canned all kinds of stuff (green beans, marinara sauce, strawberry preserves) when I was growing up, and I've always wanted to learn how. This seems the perfect recipe because (a) I LOVE spicy food, and particularly love hot jellies, and (b) this doesn't make a whole lot or look too labor intensive. I remember mom spending two days in the kitchen when she did strawberry preserves–no time for that nowadays! This may very well be my first go at canning. I'm thinking it would be amazing on grilled pork tenderloin! Thanks for the great, step-by-step recipes!! One quick question…when you screw on the lids but "not too tightly"…how tight is that? I'm worried about liquid running out when the jar is turned over…thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings Chicken Soup with Farina Dumplings
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
I added a Christmas vibe to my Aunt Erma’s famou I added a Christmas vibe to my Aunt Erma’s famous chocolate drop cookies. 

Chocolate drop peppermint cookies are cake like cookies with a swirl of peppermint cream cheese, icing topped with a little pillow peppermint candy. 

I just posted the recipe on my blog and put the link in my bio. 

#christmascookies #candycane #peppermintchocolate #holidaycookies
It was sad and times past that a proper Norwegian It was sad and times past that a proper Norwegian wife should have seven types of cookies to serve her Christmas guests.

According to my DNA testing I’m only 5% Norwegian. Im going with that as an excuse to bake at least 7 types of cookies. 

Top on my list is this adorable 
Norwegian Berlinerkranser. 

This cute little cookie from my childhood is buttery with a hint of orange. 🤤 I can’t have a Christmas without these cute little cookies. 

How many types of cookies are you baking this year?

#christmascookies #cookiesforsanta #holidaycookies
Quick and Easy Marzipan is just that…Quick and E Quick and Easy Marzipan is just that…Quick and Easy!!

It’s made with just 5 ingredient - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. 

The subtle addition of rose water makes this my absolute favorite❣️

Recipe link in bio

#easymarzipan #homemademarzipan
#marzipan
If you’re a marzipan lover, then I have a cookie If you’re a marzipan lover, then I have a cookie for you!!
 
These cookies are so easy to make!
They are soft and chewy with a luscious dose of marzipan. 🤤

#christmascookies 
#christmasbaking
#marzipan #almondcookies
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy