Habanero Pepper Jelly

Title:
Habanero Pepper Jelly

Yield:
5 Cups

Categories:
Condiment,
Spicy




Ingredients:





   3/4 c  Cider Vinegar


 3 1/4 c  Sugar


     8    Habanero Chiles; Stems and


          -Seeds Removed & chopped


   1/4 c  Red Bell Pepper; Finely


          -Chopped


   1/2 c  Grated Carrot


     3 oz Liquid Pectin






 Combine the vinegar and sugar in a saucepan and stir over medium heat until


 the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and


 boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.


 


 Remove from the heat, add the pectin, return to a boil for 1 minute,


 stirring constantly. Skim off any foam and bottle in sterilized 4 ounce


 jelly jars.


 


 Heat Scale: Hot


 


 From: Chile Pepper magazine October 1993.


 


 Typed by Syd Bigger.


 


 Posted to FOODWINE Digest  by Abbott 
on Sep 9, 1997