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Peppery Papaya Jelly

Source of Recipe

From "Better Homes & Gardens: Jams and Jellies"


Recipe Introduction

"If you love sweet-and-sour stir-fry, try this bright red jelly for a simple sweet-and-hot sauce. Lightly brush jelly on grilled poppers for additional sweet heat."

List of Ingredients

â—¦ 2 pounds fresh papayas
â—¦ 1 cup red wine vinegar
â—¦ 1 medium fresh banana chile pepper, stemmed, seeded, and coarsely chopped
â—¦ 1 small fresh habanero chile pepper or other orange or red hot chile pepper, stemmed, seeded, and coarsely chopped
â—¦ 5 cups sugar
â—¦ ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin


Recipe

Halve papayas; scoop out and discard seeds. Peel and cut up papayas; add pieces to the food processor. Cover and process until smooth.

Transfer puréed papaya to a medium nonreactive saucepan. Add vinegar, banana pepper, and habanero pepper. Bring to boiling, stirring constantly. Reduce heat; simmer, covered, 5 minutes, stirring occasionally. Strain mixture through a sieve, pressing with the back of a spoon to remove all the liquid; discard pulp. Measure 3 cups liquid.

In a 6-quart heavy pot combine the 3 cups liquid and the sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


Makes 5 half-pint jars