Habanero Jalapeno Pepper Jelly

Submitted by mary winecoff

"A combination of recipes."

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 4 pints

ingredients

• 5 habanero peppers, stems removed
• 5 jalapeno peppers, stems removed
• 5 cups seeded cubed zucchini
• 1 1⁄2 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!