what happens if you use frozen habaneros?? Anita wburchfield wrote: > 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.