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Sauces & Seasonings
Southwest-Inspired
6 to 7 cups
15 minutes
25 minutes
1 to 3 Melissa’s Habanero Peppers, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
4 cups finely chopped fresh Honeyglow® pineapple
1 teaspoon Melissa’s Crushed Red Pepper Flakes
1 cup rice vinegar
5 cups granulated sugar
6 ounces Certo liquid fruit pectin, 2 packs
Place finely chopped habaneros, bell pepper, pineapple and crushed pepper flakes in a large pot. Add vinegar and bring to a boil. Boil for two minutes.
Add sugar and stir until dissolved.
Add Certo and bring to a rolling boil. Cook for two minutes, stirring continuously.
Remove pot from heat and skim off any foam on the surface.
Ladle jelly into clean jars leaving ½-inch space at the top.
Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
If using hot water bath method, cover jars and immediately proceed with water bath canning method. Jelly may take 24 hours to set.
Pair with cream cheese and crackers for a fiery-sweet appetizer, glaze grilled shrimp or chicken, or swirl into a vinaigrette for a spicy fruit-forward salad dressing.
Caution: Wear gloves when handling hot peppers and avoid touching your eyes.
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