Habanero Pepper Jelly recipe
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Ingredients
- 8 half pint canning jars with lids and rings 1 ½ cups cider vinegar 6 ½ cups white sugar 1 cup shredded carrot ½ cup minced red bell pepper 15 habanero peppers, seeded and minced 2 (3 ounce) pouches liquid pectin
Nutrition Info
- 81.6 caloriescarbohydrate: 20.8 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 1.9 mgsugar: 20.5 gtransFat: : -unsaturatedFat: : -
Directions Habanero Pepper Jelly
Directions
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Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).