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Home > Sauces - Marinades > Jam - Jelly
Habanero Jelly
Yields: 7 half-pint jars
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)
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.
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