Ingredients Jump to Instructions ↓

  1. Hasty Habenero Jelly

  2. approx 1 1/2 oz habenero chilies

  3. 1 cup rice vinegar

  4. 1/4 cup sugar

  5. 4 10-oz jars apple jelly

  6. Rinse chilies and cut off stem ends. Wearing gloves or holding

  7. chilies with a fork (do not touch with bare hands), cut chilies in

  8. half lenthwise. Slice out and discard veins and seeds Cut chilies

  9. 1/8 to 1/6-inch slivers. Put chilies, vinegar, and sugar in

  10. 4 to 5 quart pan. Bring to a boil over high heat, stirring often,

  11. 1/3 cups, about 7 minutes.

  12. Scrape jelly from jars into pan. Stirring often, boil until jelly

  13. melts. Ladle hot jelly back into the unwashed jars to within 1/4

  14. inch of rims. Wipe rims clean and screw lids onto jars. (If there

  15. is a little extra jelly, pour into a small dish and cover when

  16. cool.)

  17. After 1 1/2 hours, gently shake jelly in jars to redistribute chili

  18. pieces if they have floated to the top. When jelly is cool, use

  19. or store in refrigerator up to 3 months.


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