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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.
   
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   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.