Habanero Pepper Jelly
- 3/4 c Cider Vinegar
- 3 1/4 c Sugar
- 8 Habanero Chiles; Stems and
- -Seeds Removed & chopped
- 1/4 c Red Bell Pepper; Finely
- -Chopped
- 1/2 c Grated Carrot
- 3 oz Liquid Pectin
Combine the vinegar and sugar in a saucepan and stir over medium heat until
the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and
boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute,
stirring constantly. Skim off any foam and bottle in sterilized 4 ounce
jelly jars.
Heat Scale: Hot
From: Chile Pepper magazine October 1993.
Typed by Syd Bigger.
Posted to FOODWINE Digest by Abbott on Sep 9, 1997
the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and
boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute,
stirring constantly. Skim off any foam and bottle in sterilized 4 ounce
jelly jars.
Heat Scale: Hot
From: Chile Pepper magazine October 1993.
Typed by Syd Bigger.
Posted to FOODWINE Digest by Abbott
