LOCATION: Recipes >> Preserving >> Habanero Jelly 03
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Habanero Jelly 03
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Hasty Habenero Jelly
approx 1.5 oz habenero chilies
1 cup rice vinegar
1/4 cup sugar
4 10-oz jars apple jelly
Rinse chilies and cut off stem ends. Wearing gloves or holding
chilies with a fork (do not touch with bare hands), cut chilies in
half lenthwise. Slice out and discard veins and seeds Cut chilies
into 1/8 to 1/6-inch slivers. Put chilies, vinegar, and sugar in
a 4 to 5 quart pan. Bring to a boil over high heat, stirring often,
and boil until mixture is reduced to about 1/3 cups, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly
melts. Ladle hot jelly back into the unwashed jars to within 1/4
inch of rims. Wipe rims clean and screw lids onto jars. (If there
is a little extra jelly, pour into a small dish and cover when
cool.)
After 1.5 hours, gently shake jelly in jars to redistribute chili
pieces if they have floated to the top. When jelly is cool, use
or store in refrigerator up to 3 months.
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