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.
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| Fresh from the garden Habanero's |
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| Ingredients for Habby Jelly |
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| Cutting off stem and removing seeds |
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| Into the food processor |
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| Do NOT forget a fan for exhaust |
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| Almost 1 1/2 cups of chopped habby's |
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| Making jelly. DO NOT BREATHE THIS |
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| Finished Habby Jelly 12 tiny jars |
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