->Habanero Jelly 03 <-

approx 1 1/2 oz habenero chilies

1 cup rice vinegar

1/4 cup sugar

4 10-oz jars apple jelly

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

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

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

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

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

1/3 cups, about 7 minutes.

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

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

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

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

cool.)

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

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

or store in refrigerator up to 3 months.