Walt's Habanero Jelly

Title:
Walt's Habanero Jelly

Yield:
6 Half pints

Categories:
Jelly,
Chiles




Ingredients:





     2    Orange bell peppers


     5    Habanero Chiles


          To


    15    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


   Posted to CHILE-HEADS DIGEST V3 #111


 


   Date: Sun, 22 Sep 1996 19:42:31 -0400


 


   From: Walt Gray