12 habanero peppers, stemmed2 C. Red wine vinegar, 1/2 C. reserved
7 C. sugar
1 pkg. (1 3/4 oz.) Jel Ease fruit pectin
Stem the habanero peppers, and put them (whole) in a blender along with 1 1/2 cups of the red wine vinegar, and whizz them up well. Pour the mixture into a stock pot, and add all the sugar. Let this come to a boil, reduce heat, and simmer for 20 minutes.
In the meantime get your hot water bath going. Jars, lids and rings may be sterilized (for 10 minutes) in the hot water bath, and kept hot until ready to use.
When the pepper mixture has simmered strain through a fine mesh seive or cheesecloth, and put back into a clean pot. Use the final half cup of red wine vinegar to mix with the Jel Ease Add to the syrup mixture, and bring to a full rolling boil (where the foam can not be stirred down), and boil for 2 minutes. Pour finished product into hot sterilized jars, cap, and place in the boiling water bath (BWB). Process for 5 minutes with lid on. Remove jars from BWB, and set on a dry towel and let sit for approximately 24 hours before moving to allow the jelly to set up.
In the meantime get your hot water bath going. Jars, lids and rings may be sterilized (for 10 minutes) in the hot water bath, and kept hot until ready to use.
When the pepper mixture has simmered strain through a fine mesh seive or cheesecloth, and put back into a clean pot. Use the final half cup of red wine vinegar to mix with the Jel Ease Add to the syrup mixture, and bring to a full rolling boil (where the foam can not be stirred down), and boil for 2 minutes. Pour finished product into hot sterilized jars, cap, and place in the boiling water bath (BWB). Process for 5 minutes with lid on. Remove jars from BWB, and set on a dry towel and let sit for approximately 24 hours before moving to allow the jelly to set up.
Yield: 6 half pints.
Recipe & Photo by Mignonne
All rights reserved. 2007
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