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    Hasty Habanero Jelly

    Source of Recipe


    Sunset, October 1998


    List of Ingredients


    • About 1-1/2 ounces habanero chilies
    • 1 cup rice vinegar
    • 1/4 cup sugar
    • 4 jars (10 ounces each) apple jelly


    Instructions


    1. 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 lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/6-inch slivers.

    2. 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 cup, about 7 minutes.

    3. Scrape jelly from jars into pan. Stirring often, boil until jelly melts.

    4. Ladle hot jelly back into 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.)

    5. After 1-1/2 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 the refrigerator up to 3 months.

      Makes 4 jars; 10 ounces each.

      ............................

      NOTE:

      Other fresh chilies that work are West Indian hot (as hot as habaneros); milder but still hot cayenne, Fresno, jalapeño, Sante Fe grande, and serrano; and milder still Hungarian wax. If desired, double the amount of milder ones.



 

 

 


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