Walt's habanero jelly

Yield: 6 Half pints

Measure Ingredient
2 Orange bell peppers
5 Habanero Chiles
To
15 Habanero Chiles
5 cups Sugar
1½ cup Cider vinegar
1 Dry Pectin (Sure Jell etc.)
1 teaspoon Butter-to prevent foaming
6 1/2 pt canning jars
Sterilized
6 Canning lids - sterilized

Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers.

Removing the seeds will remove part of the vein, therefore the heat. Use only the small amount if you want a milder jelly. Place sugar in a separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and butter in a large stainless steel pot. Bring this to a rolling boil (one that does not stop when stirred). Stirring constantly. Add sugar immediatly to chile mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam.

Immediatly fill jars to ⅛ inch from the top. Cover with flat lids and screw bands tightly. Invert jars for 5 minutes to distribute the chiles.

After jars are cool check seal by pressing middle of top with your finger.

If the bubble springs up jars are not sealed. Walt MM Posted to CHILE-HEADS DIGEST V3 #111 Date: Sun, 22 Sep 1996 19:42:31 -0400 From: Walt Gray <waltgray@...>

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