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    You are in: Home / Recipes / Hasty Habanero Jelly Recipe
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    Hasty Habanero Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    San Marcos Sunshine's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 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. 5
      Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
    6. 6
      Cooking time is cooling period.

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    Nutritional Facts for Hasty Habanero Jelly

    Serving Size: 1 (1313 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 806.7
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 86.0 mg
    Total Carbohydrate 211.7 g
    Dietary Fiber 2.9 g
    Sugars 158.2 g
    Protein 0.6 g

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