Raspberry-Habanero Jelly

Ingredients

• 3 habanero peppers
• 2 sweet red bell peppers
• 1 sweet green bell pepper
• 6 ounces fresh red raspberries
• 2 1/4 cups water
• 1 cup vinegar
• 1 package Sure Jel Pectin
• 4 cups granulated sugar

Instructions

1. Chop up the peppers in a processor until they are chopped up fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook 15 minutes.
2. Press through a sieve or jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool for 15 minutes.
3. Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8 inch headspace. Seal.
4. Process in a boiling water bath for 5 minutes*.

Notes

* recommended by the USDA

Attribution

Posted by ginnyo at Recipe Goldmine 10/5/2001 12:47 pm.