Habanero Pepper Jelly Recipe

Free Recipe Habanero Pepper Jelly

Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 5

Ingredients for Habanero Pepper Jelly Recipe

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

Habanero Pepper Jelly Preparation

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 <labbott@MHO.NET> on Sep 9, 1997

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