Some-A-Like-It Hot Habanero Jelly
photo by Chef Roly-Poly
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
7 Half Pints
ingredients
- 1⁄2 lb of ripe habanero pepper
- 1 1⁄2 lbs of mixed red and yellow bell peppers
- 1 1⁄2 cups white vinegar
- 1 1⁄2 cups unsweetened apple juice
- 1⁄2 teaspoon salt
- 5 cups sugar (exactly)
- 1 3⁄4 ounces surejel dry pectin
directions
- (Always wear rubber gloves whe handling hot peppers).
- In a food processor, working in batches, grind habs,bell peppers and vinegar as finely as possible. Place in a large bowl and add apple juice.
- Stir to mix well. Cover and refrigerate for 24 hours.
- After 24 hours, Strain juice through a jelly bag or several layers of cheesecloth. Measure exactly 4 cups of juice. If necessary, add more apple juice to make 4 cups.
- Place juice in a large non reactive pan. Add salt and Pectin. Bring to full rolling boil stirring constantly. Add sugar and continue to stir. Bring back to a full rolling boil and boil for 2 minutes. Pour into sterilized jars, ajust caps and process for 5 minutes in a water bath canner. Makes 3 1/2 pints or 7 half pints.
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RECIPE SUBMITTED BY
<p>I'm a 60 year old man living in south Arkansas with my wonderful wife. we've been married almost 35 years and we both love to cook. I became disabled and confined to a power chair in 1990 so I have a lot of time to try new recipes. In our church I'm famous for my melt in your mouth briskets. But nobody grills a porterhouse steak like my sweetie. We are looking for new recipes all the time. When I found RecipeZaar I new I had hit the jackpot. Our favorite restaurant is an all you can eat place called The Old Feed House; <br />Catfish, froglegs,ribs, etc with all the trimmings. Standing room only at times.</p>