LOCATION: Recipes >> Preserving >> Habanero Jelly 01
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Habanero Jelly 01
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HABANERO JELLY
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).
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.
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