Habanero Jelly

Habanero Jelly

Remove stems, seeds and membranes from:

3 large orange bell peppers
10 large fresh habaneros

Put peppers and 1.5 C white vinegar into blender and process till smooth.
Combine puree and 7 C sugar and bring to a boil.
Reduce heat to a simmer and cook for 20 minutes.

Remove from heat and strain into another pot.
Add 9 oz. of liquid fruit pectin and bring to a good boil.
Boil for about a minute.
Remove from heat and ladle into sterile jars.

This recipe is thanks to The PepperFool. If you want a darker colored jelly,substitute a red pepper for one of the oranges, or for a lighter put in a yellow. For some people it might be necessary to wear gloves to cut the habaneros (I have never had a problem with this though I found that it is a little dangerous to smell the mixture on the stove too closely). This is a fabulous jelly and is good for the Phenomenal Crabcakes recipe on this blog as well as any roasted poultry or on a toasted bagel with cream cheese.

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2 responses to “Habanero Jelly

  1. Pingback: Paul’s Steak with Chocolate Brandy Sauce and Habanero Jelly « Last Chance Dinner Club

  2. Pingback: Phenomenal Crabcakes « Last Chance Dinner Club

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