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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly! Ingredients:
1/2 lb red habanero peppers or 1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy |
1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed |
2 cups cider vinegar, divided |
6 cups sugar |
6 ounces liquid pectin, 2 packets (i've made this oct 2010 with 1 packette and jelled beautifully) |
yellow food coloring (optional) or orange food coloring (optional) or red food coloring (optional) |
Directions:
1. Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
2. Combine puree 1 cup vinegar and sugar in a large saucepan.
3. Bring to a boil and boil for 10 minutes stirring constantly.
4. Stir in pectin stirring while boiling hard for 1 minute.
5. Remove from stove and skim foam.
6. Stir in food coloring till eye appealing.
7. Or skip if you like as is.
8. Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
9. Adjust caps Process 10 minutes in boiling water canner.
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