This is the first time I have ever used straight habanero's in this recipe. It usually calls for 1 cup of sweet chili's and 1/2 cup of hot chili's. This time, I used all hot chili's. Very, very, very hot chili's.
Even after so many chili's, the jelly turned out wonderfully. I was worried it would have to much heat. It does not. It is still very spicy, but I think all of that sugar calms the fiery dragon. ; )
The habanero taste shines right through!
This is my recipe
1 1/2 cups ground chili's
6 1/2 cups of sugar
1 1/2 cups vinegar
6 oz of liquid pectin
Grind chili's and mix with sugar and vinegar. Simmer 10 minutes, strain if desired <I dont> and add pectin. Bring to a boil, turn off heat and pour in sterilized jars.
|Fresh from the garden Habanero's|
|Ingredients for Habby Jelly|
|Cutting off stem and removing seeds|
|Into the food processor|
|Do NOT forget a fan for exhaust|
|Almost 1 1/2 cups of chopped habby's|
|Making jelly. |
DO NOT BREATHE THIS
|Finished Habby Jelly|
12 tiny jars