[CH] Hab Jelly was Two Matters
wburchfield (wburchfield@knology.net)
Fri, 20 Dec 2002 12:02:24 -0500
Hi Eddie and Pod Lovers,
Coming up out of lurking mode to send a major thank-you for the Hab Jelly
recipe. That was just what this little CH was wanting for Christmas.
Yvonne
who has no cute little saying to put here
Eddie
retired, that says it all....................
Habanero Jelly
jellys/jam
3 large red or orange bell peppers (dependi; ng on what color you want
finished product to be)
12 fresh habanero peppers
1-1/2 c. apple cider vinegar
7 c sugar
2 pkg/ liquid pectin (certo)
1.) Remove seed and stems (why does that sound so familiar?) and
membranes from bell peppers. Chjop in to food processor-sized chunks.
2.) Put bell peppers, habaneros, vinegar through a food processor and
puree until smooth.
3.) Combine this mixture with all the sugar in a non-corrosive pan.
4.) Bring to a boil, stiring frequently. You can add a tsp. or so of
margarine to helpkeep the foaming down. Reduce heat and simmer for 5
minutes.
5.) Add pectin and bring back to a FULL ROLLING BOIL (must keep boiling
in spite of stirring). Once this point is reached, continue to boil for
exactly 1 minute.
6.) Ladle in to clean 1/2 pt. jars (leave the pulp in...it's prettier
and much more intereating. I guess this makes it jam instead of
jelly). Cap with clean disks and rings. Turn upside down for 5 minutes
then turn back over. Should seal within a few hours. Should gel within
24 hours.