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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Walt's Habanero Jelly
Categories: Jelly, Chiles
Yield: 6 Half pints
2 Orange bell peppers
5 ea Habanero Chiles
To
15 ea Habanero Chiles
5 c Sugar
1 1/2 c Cider vinegar
1 Dry Pectin (Sure Jell etc.)
1 ts Butter-to prevent foaming
6 1/2 pt canning jars
Sterilized
6 Canning lids - sterilized
Seed and stem bell peppers, cut into pieces and process in a food
processor. Do not puree. Seed and stem habaneros leaving as many
seeds as you want heat. Process in a food processor as with the bell
peppers. Removing the seeds will remove part of the vein, therefore
the heat. Use only the small amount if you want a milder jelly.
Place sugar in a separate bowl. Place the chiles, bell peppers,
vinegar, dry pectin and butter in a large stainless steel pot. Bring
this to a rolling boil (one that does not stop when stirred).
Stirring constantly. Add sugar immediatly to chile mixture. Return
to a rolling boil and boil exactly one minute. Stirring constantly.
Remove from heat and skim off any foam. Immediatly fill jars to 1/8
inch from the top. Cover with flat lids and screw bands tightly.
Invert jars for 5 minutes to distribute the chiles. After jars are
cool check seal by pressing middle of top with your finger. If the
bubble springs up jars are not sealed. Walt MM
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