Habanero Pepper Jelly Good Recipes

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Habanero Pepper Jelly

"Blazing warm pepper jelly is addictive if you may cope with it! The grated carrot adds excellent color and texture. Pepper hotness and people's tolerance varies, so that you'll need to experiment to find the right wide variety to add. If slicing habaneros through hand, rubber gloves are endorsed since the habanero peppers will burn the pores and skin."

Ingredients :

8 1/2 pint canning jars with lids and rings
1 half cups cider vinegar
6 1/2 cups white sugar
1 cup shredded carrot
1/2 cup minced crimson bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

Instructions :

Prep : 30M	Cook : 64M	Ready in : 4H50M

Stir the vinegar and sugar in a saucepan over medium-excessive warmth until the sugar has dissolved, then stir within the carrot and purple bell pepper. Bring to a boil, reduce warmness to medium, and simmer five mins. Add the habanero peppers and simmer 5 mins longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
Sterilize the jars and lids in boiling water for as a minimum five mins. Pour the jelly into the new, sterilized jars, filling the jars to inside 1/four inch of the top. Wipe the edges of the jars with a moist paper towel to do away with any food residue. Top with lids, and screw on jewelry.
Place a rack within the bottom of a big stockpot and fill halfway with water. Bring to a boil over high warmth, then cautiously lower the jars into the pot the usage of a holder. Leave a 2 inch area among the jars. Pour in more boiling water if vital until the water level is as a minimum 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for five minutes.
Remove the jars from the stockpot and region onto a fabric-blanketed or wood surface, numerous inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does now not move up or down in any respect).

Notes :

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