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Hellfire Orange Habanero Jelly

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Hot pepper fans will love turning up the heat with this fruity jelly made with ultra-hot habanero peppers and freshly squeezed orange juice. Try it brushed over grilled chicken legs, or enjoy with spreadable cheeses for a creamy, sweet, tangy, and spicy combination you won't be able to get enough of."

List of Ingredients

â—¦ 4 habanero peppers
â—¦ 3 cups freshly squeezed orange juice (about 6 large navel oranges)
â—¦ 2 cups cider vinegar
â—¦ 2 teaspoons dried chili flakes
â—¦ 1 package regular pectin powder
â—¦ 5 cups granulated sugar


Recipe

Remove the stems from the habanero peppers and discard. Drop the whole peppers into a blender. Pour in the orange juice. Purée until the peppers are in tiny pieces.

Pour the purée into a large, heavy-bottomed pot. Stir in the vinegar, chili flakes, and pectin. Bring to a full boil over highest heat. Stir in the sugar. Return to a full boil. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, which should take about 3 to 4 minutes. Remove from the heat.

Ladle into six clean 1-cup jars, leaving a ¼-inch headspace. Process in a boiling water bath canner for 15 minutes.


Makes six 1-cup jars