|Habanero Jelly #2|
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: firstname.lastname@example.org (Paul Hinrichs)
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