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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A quick & easy version of hot pepper jelly from Sunset Magazine. Other hot peppers can be substituted. If desired, double the amount of milder ones. Ingredients:
1 1/2 ounces habanero peppers |
1 cup rice vinegar |
1/4 cup sugar |
4 (10 ounce) jars apple jelly |
Directions:
1. Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8 to 1/6 slivers. Do not touch chilies with bare hands.
2. Put chilies, vinegar, and sugar in a 4-5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
3. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 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.
4. After 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
5. Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
6. Cooking time is cooling period.
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