[CH] Hasty Habenro Jelly
xtremely fast (xtremely.fast@prodigy.net)
Thu, 19 Sep 2002 23:01:04 -0000
Hasty Habenero Jelly
approx 1.5 oz habenero chilies
1 cup rice vinegar
.25 cup sugar
4 10 oz jars apple jelly
Rinse chilies and cut off stem ends. Wearing gloves or holding chilies
with a fork (do not touch with bare hands), cut chilies in half lenthwise.
Slice out and discard veins and seeds Cut chilies into 1/8 to 1/6-inch
slivers. Put chilies, vinegar, and sugar in a 4 to 5 quart pan. Bring to a
boil
over high heat, stirring often, and boil until mixture is reduced to about
1/3 cups, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly
melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of
rims. Wipe rims clean and screw lids onto jars. (If there is a little
extra jelly, pour into a small dish and cover when cool.)
After 1.5 hours, gently shake jelly in jars to redistribute chili
pieces if they have floated to the top. When jelly is cool, use or store
in refrigerator up to 3 months.
> Looking for a good recipe for pepper jelly. I seem to have lost mine when
> transferring data to my new hard drive. Can anyone out there help me out.
>
> Gary
>