Habanero pepper jelly
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cider Vinegar |
| 3¼ | cup | Sugar |
| ½ | cup | Grated Carrot |
| ¼ | cup | Red Bell Pepper, Finely Chopped |
| 8 | Habanero Chiles, Stems and Seeds Removed, Chopped | |
| 3 | ounces | Liquid Pectin |
Directions
Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars.
Heat Scale: Hot
From: Chile Pepper magazine October 1993.
Typed by Syd Bigger.
Submitted By SYD BIGGER On 02-04-95