HABANERO PEPPER JELLY RECIPE - (4.5/5)

Habanero Pepper Jelly Recipe - (4.5/5) image

Provided by Pagingdrstarling

Number Of Ingredients 8

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1 cup ground red, orange and yellow sweet peppers
1 cup ground habanero peppers
12 cups sugar
2 cups white vinegar (5% acidity)
4 packages (3 ounces each) liquid pectin
Optional: 2-3 drops food red or green coloring
12 half pint canning jars, lids and rims
Jar Preparation and Sterilization

Steps:

Wash the peppers and remove seeds and ribs, and cut into chunks. Process each type of pepper, in batches, in a food processor until coarsely ground. Use rubber gloves when working with habanero and jalapenos. Combine ground peppers, sugar, and vinegar in a large saucepan; bring to a boil. Boil 6 minutes stirring frequently. During the boiling process it's imperative you stand by and watch the hot liquid as it has a tendency to flow over. You do not want an eruption of hot liquid in your kitchen. Stir in pectin and boil 3 minutes, stir frequently. Remove from heat and skim off foam. Pour hot jelly into hot sterilized jars, leaving ¼ inch head space. Wipe jar rims with clean damp cloth. Cover with metal lids and screw on bands; Process in hot water bath for 15 minutes. Makes 12 half pints. Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel. Jars will make a distinctive "ping" sound when they've sealed correctly.