Habanero Jalapeno Pepper Jelly

mary winecoff's Note:

A combination of recipes.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Yield: 4 pints

• 5 habanero peppers , stems removed
• 5 jalapeno peppers , stems removed
• 5 cups seeded cubed zucchini
• 1 ½ cups vinegar
• 7 cups sugar
• 6 fluid ounces certo liquid pectin

Directions:

1. Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
2. Combine pepper and zucchini mixture in heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes.
3. Add pectin and bring to a full rolling boil for 1 minute.
4. Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Reviews

[jonesies]

I was excited to find a recipe that used my over abundnce of both hot peppers AND zucchini! Unfortunately, my jelly failed to set. I still intend on pouring it over cream cheese and for other recipes, but I was certainly disappointed. Not sure what went wrong because I followed the recipe step by step. I may try another batch and post an update. Thanks for sharing!