Recipe: Habanero Pepper Jelly
For 5 Persons
Category: Condiment, Spicy
3/4 c Cider Vinegar
3 1/4 c Sugar
8 Habanero Chiles; Stems and
-Seeds Removed & chopped
1/4 c Red Bell Pepper; Finely
-Chopped
1/2 c Grated Carrot
3 oz Liquid Pectin
Combine the vinegar and sugar in a saucepan and stir over medium heat until
the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and
boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute,
stirring constantly. Skim off any foam and bottle in sterilized 4 ounce
jelly jars.
Heat Scale: Hot
From: Chile Pepper magazine October 1993.
Typed by Syd Bigger.
Posted to FOODWINE Digest by Abbott
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