Habanero Jelly

Habanero Jelly

I'm planning on giving habanero jelly at the holidays. Remember to warn the recipients that habanero peppers really pack the heat. (How hot is hot?) Serve with Tofutti 'Better Than Cream Cheese' on a Triscuit, and call it an appetizer.

Habanero Jelly (from Walt's Recipe)
2 Orange Bell Peppers
5 Habanero Peppers
5 C. Sugar
1 1/2 C. Apple Cider Vinegar
1 Dry Fruit Pectin
6 Half Pint canning jars & lids (sterilized)


1 Put jars in large pot and boil.
2 Seed/Stem Bell, cut into pieces and process (don't puree)
3 **Put on rubber gloves** Seed/Stem Habaneros (seeds=heat, I remove them all) and process
4 Sugar in a separate bowl
5 Bells, Habaneros, Vinegar, Pectin in a stainless steel pot. Bring to rolling boil - Stir constantly.
6 Add Sugar all at once. Return to Boil, then set your timer for 1 minute. Stir constantly.
7 Ladle hot water into a shallow dish with lids.
8 Remove pepper mixture from heat. Fill jars immediately to 1/8" from top. Cover with a hot lid, screw band tightly. Invert 5 minutes.
9 Let them cool (yeah, right!) while you enjoy the sounds of the sealing "POP". Test the seal by pressing the middle of the top. If the bubble springs up, it isn't sealed.
** Never touch habaneros with your bare hands! Wear rubber gloves & don't rub your eyes.

Habanero Jelly

This is the hottest thing at our house! It is such a delicious appetizer...just top a Triscuit with cream cheese & a dollop of habanero jelly. My husband puts it on pancakes & rolls them up. I use it as a marinade and cooking sauce. I believe we are yet to discover all the ways to use this yummy concoction.

Ingredients:
Orange Bell Peppers
Habanero Chilies
Sugar
Cider Vinegar
Pectin
6 1/2 pt. canning jars/lids

Process:
Seed/Stem, cut into pieces & process peppers and chilies, bring to a rolling boil in a stainless steel pan with vinegar & pectin. Add sugar fast, return to a boil 1 minute, stir constantly. Remove from heat & fill jars immediately, cover & screw band tightly. Invert 5 minutes, then listen for the pop of the seal.

I really enjoy making this jelly & I use Walt's original recipe. More photos (You should check the photos, if nothing else, just to see my dog balance a biscuit on her nose!)