Yield: 1 Servings
|1½ ounce||Habanero chilies; About|
|1 cup||Rice vinegar|
|4||Jars apple jelly; (10 oz each)|
I ran across the following while reading my newest copy of Sunset (Oct.
Prep & cook time: about 25 minutes Makes: 4 jars, 10 oz each
Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cur chilies in half lengthwise.
Slice out and discard veins and seeds. Cut chilies into ⅛- to 1/16-inch slivers. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about ⅓ cup, about 7 minutes. Scrape jelly from jars into pan. Stirring often, boil until jelly melts.
Ladle hot jelly back into the unwashed jars to within ¼ inch of rims.
Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.) After 1-½ hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refridgerator up to 3 months.
Notes: Other fresh chilies that work are West Indian (as hot as habaneros); milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and serrano; and milder still hungarian Wax. If desired, double the amount of the milder ones.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund" <sharen.rund.bloechl@...> on Sep 18, 1998, converted by MM_Buster v2.0l.