Apple-Habanero Jelly

Serves: 2

Isabella Feil

1 January 1970

Based on User reviews:

54

Spice

53

Sweetness

51

Sourness

39 mins

Prep time (avg)

5.5

Difficulty

Ingredients:

5 cups

Sugar

1

Pectin (packet)

Directions:

1

Put the cider in a large nonreactive pan and set over medium-high heat

2

Chop the peppers coarsely

3

Once the cider comes up to a simmer, add the peppers

4

Steep until you get the desired heat extraction; this should only take a couple of minutes

5

Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan

6

Turn the heat back on

7

Mix the pectin with 1/4 cup of the sugar

8

Whisk into the cider thoroughly

9

Bring the cider to a full rolling boil

10

Add the sugar, stirring well to mix

11

Bring once again to a full rolling boil for one full minute, stirring constantly

12

Remove from heat, and skim away any foam

13

Ladle into sterilized jars, leaving 1/8 of headroom

14

Process using normal water-bath method