Habanero Jelly
This recipe guides you through creating a sweet and spicy habanero jelly, perfect for glazes or cheese boards. It uses orange bell peppers and fiery habaneros, blended with vinegar and sugar, then set with pectin. The process involves simmering a pepper puree, straining it, and boiling with pectin before potting. You will end up with seven sterilised half-pint jars of this vibrant preserve. The total preparation and cooking time is approximately 35 minutes.
Ingredients
- 3 large fleshy orange bell peppers
- 5 -10 ripe habanero peppers
- 1 1/2 cups distilled white vinegar
- 7 cups sugar
- 9 fluid ounces liquid fruit pectin
Method
- Take all peppers and discard the stems, seeds and membranes, ensuring you wear gloves while preparing the habaneros.
- Place the prepared peppers along with the distilled white vinegar into a blender and blend the mixture until completely smooth.
- Transfer the pureed pepper and vinegar mixture into a non-corrosive pan and stir in all of the sugar.
- Heat the mixture until it reaches a boil, then lower the temperature to maintain a simmer and continue cooking for twenty (20) minutes.
- Take the pan off the heat and pour the contents through a piece of cheesecloth into a separate clean pan.
- Stir the liquid fruit pectin into the strained liquid and return the pan to the heat, bringing it to a full rolling boil while you stir constantly.
- Allow the jelly to boil for about one minute, then remove it from the heat and carefully ladle the hot jelly into your prepared sterile jars.
Nutrition (per serving)
Sodium5300 mg
Recipe details
CategoryJellies
AuthorTishT
