RE: [CH] Hab Jelly was Two Matters
Ces (ces@preferred.com)
Fri, 20 Dec 2002 20:39:39 -0500
Cold jelly that tastes hot?.
Charlie
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Anita Perron
Sent: Friday, December 20, 2002 7:57 PM
Cc: chile-heads@globalgarden.com
Subject: Re: [CH] Hab Jelly was Two Matters
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.