3 Orange bell peppers; large,
5 -(up to)
10 Chiles Habaneros; ripe
-(original comment: "10
-makes this stuff deadly")
1 1/2 c Vinegar; white, distilled
7 c Sugar
1 pk Liquid fruit pectin (Certo
Date: Thu, 06 Jun 1996 15:47:00 -0700
From: Brent Thompson
Attached is a recipe I used several times -- it's a very standard clear
pepper jelly recipe and it makes good jelly. --- Brent
abanero Jelly: (originally from Tom Weeks
chile-heads, 23Nov95, but considerably modified by Brent Thompson)
Hot but delicious with toast or cream cheese and crackers! Yield:
about 7 half-pint jars.
Remove stems, seeds, and membranes from bell peppers. Remove stems from
habaneros (and seeds too, if you want to take the trouble, but if you do
you run the risk of removing membranes, too, which will reduce hotness of
the end product).
Put bell peppers, habaneros, and the vinegar in a blender and process until
Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Remove
from heat and strain through cheesecloth into another pan. Add pectin and
bring to a full rolling boil while stirring. Boil about one minute, remove
from heat and ladle into sterile jars.
1) ORANGE bell peppers are EXTREMELY expensive. YELLOW bell peppers are
expensive but much cheaper and just as suitable, since it turns out the
orange color doesn't really show very well anyway -- the yellow ends up
clearer and more appealing, whereas the orange ends up looking a bit like
murky yellow. And RED bells are cheapest of all, not to mention giving
perhaps the best color. I got the best flavor jelly when I used a good
tasting mild chile for "filler" instead of regular old bell peppers
(namely, "Szentesi", a Hungarian paprika type, but just substitute your
2) Actually, the best jelly of all came by using rocotos instead of
habaneros. I still used bell pepper and/or Szentesi for "filler", used
about 10-15 rocotos or so, de-seeded and de-veined them as original recipe
directed, and even so these batches turned out hot and delicious flavor.
But next time I will leave all membranes, removing only seeds. Who cares if
the jelly's so hot you have to use a bit less on your toast/bagel?
3) The batch I made with 8 habaneros, de-seeded and de-veined per original
recipe, was not very hot at all, hence my modification to no longer de-seed
nor especially de-vein. I suppose an alternative would be to still de-seed
and de-vein, but use many more (20-30?) habaneros to get more of that
distinctive hab flavor/aroma without making it deadly for non-chile-heads.
4) A standard pepper jelly variant is to add at the end some bits of
chopped pepper for visual/texture appeal, which could be green and/or ripe
colored chiles. I would use a mild chile for this like jalapeno or bell
pepper, not habanero, since pieces of the latter could be an unpleasant
surprise for non-chile-heads.
CHILE-HEADS DIGEST V3 #007
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe