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
¨ 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.