I'm a freelance writer with a laid back approach to most everything! Happily married to my truest friend, who believes in me even when it doesn't make sense to. View my complete profile
Hate house cleaning? Yeah, we all do! Drop by my cleaning website today and
get your copy of:
The Happy Slob's Guide to
Housecleaning for the EASIEST solution to house cleaning ever! It's fun, practical
AND will help you spend WAY less time cleaning...so you can do all that other stuff you love.
Tuesday, August 22, 2006
Canning/Preserving Recipes: Habanero Pepper Jelly Recipe
Habanero Jelly Submitted by Christi Yields: 7 half-pint jars
3 large fleshy orange bell peppers 5 to 10 ripe habanero peppers 1 1/2 cups distilled white vinegar 7 cups sugar 9 fl oz liquid fruit pectin (Certo or equivalent)
Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.
Posted by HappySlob ::
10:29 AM ::