Sunday, May 2, 2010

Raspberry Habanero Pepper Jelly


3-5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)

2 sweet red peppers

1 sweet green pepper

12 ounces frozen raspberries, defrosted and put through a food mill with fine disc

2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)

1 cup vinegar

1 3/4 ounces sure-jel dry pectin (powder, not liquid)

4 cups sugar


1 Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).

2 Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.

3 Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.

4 Ladle into hot ½ pint jars leaving 1/8” headspace.

5 Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).

6 Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.

Recipe and pic, all recipes

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