Viewing 0 reply threads
  • Author
    Posts
    • #237727
      Avatar for LissLiss
      Keymaster

      Habanero Jelly
      Yields: 7 half-pint jars

      3 large fleshy orange bell peppers
      5 to 10 ripe habanero peppers
      1 1/2 cups distilled white vinegar
      7 cups sugar
      9 fl oz liquid fruit pectin (Certo or equivalent)

      Remove stems, seeds and membranes from all peppers (use gloves when handling
      the habaneros…yes… seriously… use gloves!).

      put peppers and the
      vinegar in a blender and process until smooth. combine pepper-vinegar puree
      and all the sugar in a non-corrosive pan. bring to a boil, reduce heat to a
      simmer, and cook for twenty (20) minutes.

      Remove from heat and strain
      through cheesecloth into another pan. Add pectin and bring to a full rolling
      boil while stirring. Boil about one minute, remove from heat and ladle into
      sterile jars.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.