Habanero Jelly

Habanero Jelly

Prep Time: 0

Yield: 0

Habanero Jelly

Ingredients

  • 3 large fleshy orange bell peppers
  • 5 to 10 ripe habanero peppers
  • 1 1/2 cups distilled white vinegar
  • 7 cups sugar
  • 9 fl oz liquid fruit pectin (Certo or equivalent)

Instructions

  1. Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.
http://www.culinarycafe.com/2009/08/17/Habanero-Jelly/