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This one is for the truly daring on your gift list! This super *hot* concoction is sure to please those who love it *spicy*, but don't forget to include the caution notice on the card!
1 cup red bell peppers [150 g]
1 cup green bell peppers [150 g]
12 to 18 habanero peppers
1 cup cider vinegar [250 ml]
5 ¼ cups sugar [1050 g]
½ tsp butter (not margarine)
1 pouch pectin

Clean and halve all peppers. Be careful of the habaneros if you've never worked with them --keep hands away from eyes. Steam and finely chop (the finer the better) all peppers, mixing completely. Squeeze out moisture using cheesecloth. The more moisture you get out of the peppers, the firmer your jelly will be. If you don't squeeze out all of the moisture, or at least most of it, your jelly will be runny. But still good! Measure 3 generous cups of peppers into an 8-quart pot. Stir in vinegar add sugar, stirring in completely. Add butter bring to a full, rolling boil. Cook for one minute, stirring constantly stir in pectin return to a boil and cook for one minute, stirring constantly remove from heat ladle into pint jars to within 1/8 inch of top. Wipe off rims and threads put on lids and bands turn jars upside-down for about 5-8 minutes to seal. Turn jars upright and let stand to cool for about 1 hour, then shake gently to distribute the pepper pieces throughout the jelly. You can eat it the next day. Refrigerate after opening.

Attach to Jar:
Hot Pepper Jelly Caution:

Super Hot! Refrigerate after opening.

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