Sauces & Seasonings
12 (4 oz.) Jars
20 minutes
40 minutes
Chef Tom Fraker
Serve the jelly on toast points, bagels and cream cheese, etc...
5 Melissa's red Habanero Peppers - stems removed
3 fresh red Bell Peppers - stems, seeds and membranes removed
1 1/2 cups white wine vinegar
7 cups granulated sugar
1 package liquid pectin
12 4 oz. jelly jars
In a blender, combine the Habanero Peppers, bell peppers and vinegar until smooth. In a pot, mix together the pepper mixture and the sugar. Bring the mix to a boil and then simmer for 20 minutes.
Remove from the heat and add the pectin. Return to the heat and boil for 1 minute. Remove from the heat and ladle into sterile jars. Follow standard canning procedures to preserve the jelly.
If you like it really hot, double the amount of peppers.
