Habanero Pepper Jelly

1. 1

   Seed and stem bell peppers and habaneros. (Take care with the habanero, they are extremely hot. Gloves are recommended.)

2. 2

   Roughly chop the peppers, then toss into a food processor and process until minced, but not pureed.

3. 3

   Place peppers, vinegar, pectin, salt and butter to a full rolling boil. Stir constantly.

4. 4

   Add sugar and return to a boil for one minute.

5. 5

   Remove from heat and skim off foam. Fill sterile mason jars leaving a 1/2 inch head-space.

6. 6

   To make shelf stable- process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.