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Habanero Jelly

List of Ingredients







2 orange bell peppers
5 to 15 Habanero Chiles
5 c Sugar
1 1/2 c Cider vinegar
1 Dry Pectin (Sure Jell etc.)
1 tsp butter -- to prevent foaming
6 1/2 pt canning jars, sterilized
6 Canning lids - sterilized
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree.
Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing the seeds will remove part of the vein, therefore the heat. Use only the small amount if you want a milder jelly.

Place sugar in a separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and butter in a large stainless steel pot. Bring this to a rolling boil (one that does not stop when stirred). Stir constantly. Add sugar immediatly to chile mixture. Return to a rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam.

Immediatly fill jars to 1/8 inch from the top. Cover with flat lids and screw bands tightly. Invert jars for 5 minutes to distribute the chiles. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed.


Recipe