Hellfire Orange Habanero Jelly
Source of Recipe
From "The Canning Kitchen" by Amy Bronee
"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
◦ 4 habanero peppers
◦ 3 cups freshly squeezed orange juice (about 6 large navel oranges)
◦ 2 cups cider vinegar
◦ 2 teaspoons dried chili flakes
◦ 1 package regular pectin powder
◦ 5 cups granulated sugar
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