Habanero Pepper Jelly
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper
2
Bring to a boil, reduce heat to medium, and simmer 5 minutes
3
Add the habanero peppers and simmer 5 minutes longer
4
Pour in the pectin, and boil for 1 minute, stirring constantly
5
Skim and discard any foam from the jelly
6
Sterilize the jars and lids in boiling water for at least 5 minutes
7
Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Wipe the rims of the jars with a moist paper towel to remove any food residue
9
Top with lids, and screw on rings
10
Place a rack in the bottom of a large stockpot and fill halfway with water
11
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
12
Leave a 2 inch space between the jars
13
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
14
Bring the water to a full boil, cover the pot, and process for 5 minutes
15
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
16
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)