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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