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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 large fleshy orange bell peppers |
5 -10 ripe habanero peppers |
1 1/2 cups distilled white vinegar |
7 cups sugar |
9 fluid ounces liquid fruit pectin |
Directions:
1. Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros- yes, seriously, USE GLOVES!).
2. Put peppers and the vinegar in a blender and process until smooth.
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
4. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
5. Remove from heat and strain through cheesecloth into another pan.
6. Add pectin and bring to a full rolling boil while stirring.
7. Boil about one minute, remove from heat and ladle into sterile jars.
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