Habanero Jelly

[ColdSmoke]

 

 

• 
  8 half pint canning jars with lids and rings
  
• 
  1 1/2 cups cider vinegar
  
• 
  6 1/2 cups white sugar
  
• 
  1 cup shredded carrot
  

• 
  1/2 cup minced red bell pepper
  
• 
  15 habanero peppers, seeded and minced
  
• 
  2 (3 ounce) pouches liquid pectin
  

 
 
 
Directions

1. 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.
2. 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.
3. 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.

 

 

[bpwilly]

That jelly looks great, now you will be having toast every morning, as this stuff is very addicting.

 

[ColdSmoke]

It also goes great with crackers and cream cheese.

 

[Hawaiianero]

Use it as a glaze for bbq pork or chicken. Watch as people cry from the heat but won't stop eating because it tastes so damn good

 

[Roguejim]

Thanks for the recipe.  I take it the jelly has pepper chunks in it?

 

[pepperguy1]

That looks so darn good.I will be trying your recipe,thanks for share it.