Habanero Pepper Jelly

3/4 c Cider Vinegar 3 1/4 c Sugar
1/2 c Grated Carrot
1/4 c Red Bell Pepper, Finely Chopped
8 Habanero Chiles, Stems and Seeds Removed, Chopped
3 oz Liquid Pectin

Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.

Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars.

Heat Scale: Hot

Printer friendly version: Habanero Pepper Jelly

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