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Habanero Jelly #2
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    Habanero Jelly #2

  • 3 pounds habanero peppers, stems removed
  • 1 1/2 cups red wine vinegar
  • 1 package pectin
  • 1/2 teaspoon salt
  • 5 cups sugar
  • white wine or apple juice as needed (see below)
  • Puree the peppers with the vinegar, working in batches if necessary. Cover and refrigerate several days, up to a week.

    Strain mixture in a jelly bag. Add wine or juice to measure exactly 4 cups, if necessary. Mix juice, salt, and pectin in a suitable saucepot and bring to the boil. Add sugar and return to a rolling boil. Boil for 1 minute (or test for gell point). Remove from heat, skim, and ladle into hot sterilized jars. Adjust caps, process 5 minutes.

    Yield: about 6 half pints

    From: paulhinr@mindspring.com (Paul Hinrichs)
    Posted By: rec.food.preserving
    Post Date: Tue, 07 Jul 1998

    *BACK TO JAMS / JELLIES*







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