MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Walt’s Habanero Jelly
  Categories: Jelly, Chiles
       Yield: 6 Half pints
  
       2    Orange bell peppers
       5 ea Habanero Chiles
            To
      15 ea Habanero Chiles
       5 c  Sugar
   1 1/2 c  Cider vinegar
       1    Dry Pectin (Sure Jell etc.)
       1 ts Butter-to prevent foaming
       6    1/2 pt canning jars
            Sterilized
       6    Canning lids - sterilized
  
   	Seed and stem bell peppers, cut into pieces and process in a food
   processor. Do not puree. Seed and stem habaneros leaving as many
   seeds as you want heat.  Process in a food processor as with the bell
   peppers. Removing the seeds will remove part of the vein, therefore
   the heat. Use only the small amount if you want a milder jelly.
   	Place sugar in a separate bowl.  Place the chiles, bell peppers,
   vinegar, dry pectin and butter in a large stainless steel pot. Bring
   this to a rolling boil (one that does not stop when stirred).
   Stirring constantly. 	Add sugar immediatly to chile mixture. Return
   to a rolling boil and boil exactly one minute.  Stirring constantly.
   Remove from heat and skim off any foam. 	Immediatly fill jars to 1/8
   inch from the top. Cover with flat lids and screw bands tightly.
   Invert jars for 5 minutes to distribute the chiles. After jars are
   cool check seal by pressing middle of top with your finger. If the
   bubble springs up jars are not sealed. Walt MM
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving