Canning Recipes

Habanero Jelly
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
3 large orange bell peppers
5 habaneros chiles - (to 10)
1 1/2 cups white distilled vinegar
7 cups sugar
1 package liquid fruit pectin

Remove stems, seeds, and membranes from bell peppers. Remove stems from
habaneros (and seeds too, if you want to take the trouble, but if you do
you run the risk of removing membranes, too, which will reduce hotness of
the end product).

Put bell peppers, habaneros, 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
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.

This recipe yields about 7 half-pint jars.

© 2008 contact