Hasty Habanero Jelly

Submitted by San Marcos Sunshine

"A quick & easy version of hot pepper jelly from Sunset Magazine. Other hot peppers can be substituted. If desired, double the amount of milder ones."

 

• Ready In: 1hr 55mins
• Ingredients: 4
• Yields: 4 jars

ingredients

• 1 1⁄2 ounces habanero peppers
• 1 cup rice vinegar
• 1⁄4 cup sugar
• 4 (10 ounce) jars apple jelly

directions

1. Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8" to 1/6" slivers. Do not touch chilies with bare hands.
2. Put chilies, vinegar, and sugar in a 4-5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
3. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4" of rims. Wipe rims clean and screw lids onto jars. If there is a little extra jelly, pour into a small dish and cover when cool.
4. After 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
5. Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
6. Cooking time is cooling period.