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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT! Ingredients:
15 habanero peppers, seeded and divined (i typically use orange) |
1 orange bell pepper (or a bell pepper the same color as the habanero) |
4 cups pineapple, cubed |
1 cup distilled white vinegar |
5 cups sugar |
3 ounces liquid fruit pectin |
1 pinch salt |
Directions:
1. In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
2. Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
3. Add Fruit Pectin, stir until dissolved.
4. Add Sugar, stir until dissolved.
5. Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
6. Remove from Heat and Skim Foam.
7. Ladle into sterilized 4oz Jars leaving 1/8 Headspace.
8. Seal and process in boiling water bath for 5 minutes.
9. I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
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