Recipe of Walt's Habanero Jelly - Food Recipes

----- Recipe via Meal-Master (tm) v8.04 --

Title: Walt's Habanero Jelly
Categories : Jelly, Chiles
Serving size: 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