Saturday, January 28, 2006

Habanero Jelly

1 cup ground sweet red or green peppers-1/2 cup ground long hot peppers
(I use 1 1/2 cups Scottish Bonnett or Habanero peppers for an intensely
HOT jelly)--6 1/2 cups sugar-1 1/2 cup white vinegar - 1/4 tsp. salt--6
oz. fruit pectin

Core and gring or puree the peppers, include seeds. Combine peppers,
sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring
constantly. Pour in pectin and bring to a boil. Lower heat, continue to
stir, until you feel the mixture thicken..Place funnel over tops of
sterilized jars, ladel jelly into jars, wiping any spills immediately.
the type of peppers that you will use depends upon the amount of "heat".


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