Recipe Categories
Pickling & Jelly
Jelly2

Shanna's Habanero Jelly

3 ORANGE or yellow bell peppers, large, fleshy
5-10 chiles habaneros, ripe (original comment: "10 makes this stuff DEADLY")
1.5 C. vinegar, white, distilled
7 C. sugar
1 pkg liquid fruit pectin (Certo or equivalent)

1. Remove stems, seeds, and membranes from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run the risk of removing membranes, too, which will reduce hotness of the end product).
2. Put bell peppers, habaneros, and the vinegar in a blender and process until smooth.
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
4. Bring to a boil, reduce heat to a simmer, and cook for 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.
Yield: about 7 half-pint jars