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HABANERO PEPPER JELLY Yield: 6 or 7 half pints
We eat this on bagels with cream cheese. Also good as a glaze on chicken, or stirred into green beans.
1 to 3 Habanero peppers, seeded 3 med. Hungarian Wax peppers, seeded and quartered 2 med. yellow or red Bell peppers, seeded and quartered 1 1/2 C. distilled white vinegar 6 1/2 C. sugar 1 6-ounce pkg. liquid pectin yellow or red food coloring (optional)
¨ Place Habanero, wax and bell peppers in a blender with the vinegar. Blend until peppers are very finely ground (about 45-60 seconds). ¨ Scrape pepper mixture into a heavy non aluminum saucepan. Stir in sugar. ¨ Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil (can't be stirred down). ¨ Lower heat to medium high and boil 10 minutes. ¨ Remove from heat. Stir in liquid pectin and food coloring if desired. ¨ Immediately pour into hot sterilized jars, leaving 1/4-inch headspace, and seal.
JUNE
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