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LOCATION: Recipes >> Preserving >> Habanero Jelly 02

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Scotch Bonnet or Habanero Pepper Jelly

1/2 cup pepper; wear rubber gloves
1 medium apple; peeled, cored, chopped
1 1/2 cup apple cider vinegar
5 cup sugar
2 each pouches of liquid pectin
1 tbsp rosemary; chopped

Place the chopped Scotch Bonnet or Habanero peppers and the Granny
Smith apples in the work bowl of a food processor or blender. Add
1/2 cup of the apple cider vinegar and process until very finely
chopped. In a heavy 5 quart non-aluminum saucepan, combine the
processed peppers, the remaining vinegar and the sugar. Bring to
a boil; and cook for 1 minute, remove from the heat and stir in
the liquid pectin. Return the pot to the heat and boil for 1 minute
longer. Again remove from the heat and let the jelly sit for 5
minutes. Skim off any foam or scum that accumulates on the top.,
Stir in the chopped rosemary. Carefully ladle the hot jelly into
sterilized jars, wipe the rims and seal. Turn the jars upside down
and place on a tea towel on the counter with enough space in between
each jar so air can circulate easily and cool the jelly. Remember
to invert the jars occasionally to evenly distribute the pepper
mixture until the jelly is set and cool Store the jelly in a cool,
dark place for up to 6 months... This makes 6 eight ounce jars.


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