habanero pepper jelly | rosemary
Ingredients:
2 Orange bell peppers
2 yellow bell peppers
10-15 Habanero chilies
7 cups sugar
2 ½ cups cider vinegar
1 package dry pectin (Sure Jell)
1-2 tablespoons butter, to prevent foaming
6-8 ½ pint canning jars & canning lids, sterilized
1 bunch fresh rosemary, coarsely chopped
Instructions:
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 chilies, 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). Add rosemary to the mixture. Stirring constantly. Add sugar immediately to pepper mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam.
Immediately 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 peppers. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed.
2 Orange bell peppers
2 yellow bell peppers
10-15 Habanero chilies
7 cups sugar
2 ½ cups cider vinegar
1 package dry pectin (Sure Jell)
1-2 tablespoons butter, to prevent foaming
6-8 ½ pint canning jars & canning lids, sterilized
1 bunch fresh rosemary, coarsely chopped
Instructions:
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 chilies, 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). Add rosemary to the mixture. Stirring constantly. Add sugar immediately to pepper mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam.
Immediately 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 peppers. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed.
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