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Pickling & Jelly
Jelly2

Lynn's Habanero Jelly

3 pounds habanero peppers, stems removed
1 1/2 cups red wine vinegar
1 package pectin
1/2 teaspoon salt
5 cups sugar
white wine or apple juice as needed (see below)
Puree the peppers with the vinegar, working in batches if necessary. Cover and refrigerate several days, up to a week.

Strain mixture in a jelly bag. Add wine or juice to measure exactly 4 cups, if necessary. Mix juice, salt, and pectin in a suitable saucepot and bring to the boil. Add sugar and return to a rolling boil. Boil for 1 minute (or test for gell point). Remove from heat, skim, and ladle into hot sterilized jars. Adjust caps, process 5 minutes.

Yield: about 6 half pints