LOCATION: Recipes >> Preserving >> TOM'S HABANERO JELLY
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TOM'S HABANERO JELLY
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Hot but delicious with cream cheese and crackers!
Yield: about 7 half-pint jars.
3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers (10 makes this stuff deadly)
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)
Remove stems, seeds and membranes from all peppers (use gloves when
handling the habaneros...yes... seriously... USE GLOVES!).
Put peppers and the vinegar in a blender and process until smooth.
Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
Bring to a boil, reduce heat to a simmer, and cook for twenty (20)
minutes. Remove from heat and strain through cheesecloth into another
pan. Add pectin and bring to a full rolling boil while stirring. Boil
about one minute, remove from heat and ladle into sterile jars.
Enjoy!
Tom Weeks
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3 of 3 people found the following review helpful:
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Jelly is Great, August 27, 2004 - 11:08 AM
Reviewer: Patricia AK from Wasilla, Alaska
This is the best pepper jelly recipe I've made. very easy and best tasting. I've used this to make other pepper jellies mixed with fruit that we have available to us in the fall in AK. No failures yet! Patricia AK
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