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Hey everyone,

I bought some Habenaros from BJ's this weekend for dirt cheap and decided to 
look up a Hab jelly recipe   -  I found a great one in www.pepperfool.com.
I made 8 large jars of this stuff and tasted the end results today  (I let it 
sit for 4 days first)     it is delicious!         The recipe calls for 10 
habs  (extra hot) but I had so many that I added 14 and doubled the recipe 
(so I put in 28)        it is VERY hot and very good.
Here's the recipe......or you can check it out at pepperfool.com

Thanks to Brent Thompson.......

3 large peppers  (red, green, orange or yellow)   I used red as they were on 
sale
5-10 habs (I used 14)
1.5 cups vinegar
7 cups sugar
1 package liquid fruid pectin





1. Remove stems, seeds, and membranes from bell peppers. Remove stems from 
habaneros (and seeds too, if you want to take the trouble, but if you do you 
run the risk of removing membranes, too, which will reduce hotness of the end 
product). 
2. Put bell peppers, habaneros, and the vinegar in a blender and process 
until smooth. 
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. 
4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Remove 
from heat and strain through cheesecloth into another pan. Add pectin and 
bring to a full rolling boil while stirring. Boil about one minute, remove 
from heat and ladle into sterile jars. 
Yield: about 7 half-pint jars. 

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