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Habanero Pepper Jelly Recipe

Name: Habanero Pepper Jelly
Ingredients: 3/4 c. Cider Vinegar; 3 1/4 c. Sugar; 8 x Habanero Chiles, Stems and Seeds Removed & minced; 1/4 c. Red Bell Pepper, Finely Minced; 1/2 c. Grated Carrot; 3 ounce Liquid Pectin

by Global Cookbook

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Servings: 5

Ingredients

Cost per serving $0.87 view details

3/4 c. Cider Vinegar
3 1/4 c. Sugar
8 x Habanero Chiles, Stems and Seeds Removed & minced
1/4 c. Red Bell Pepper, Finely Minced
1/2 c. Grated Carrot
3 ounce Liquid Pectin

Directions

Combine the vinegar and sugar in a saucepan and stir over medium heat till the sugar dissolves. Fold in the carrot and red pepper. Bring to a boil and boil for 5 min. Add in the Habanero and boil for an additional 5 min.
Remove from the heat, add in the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 oz jelly jars.
Heat Scale: Warm

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Amount Per Serving	%DV
Serving Size 198g
Recipe makes 5 servings
Calories 518
Calories from Fat 0	0%
Total Fat 0.04g	0%
Saturated Fat 0.01g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 9mg	0%
Potassium 73mg	2%
Total Carbs 131.97g	35%
Dietary Fiber 0.8g	3%
Sugars 130.75g	87%
Protein 0.15g	0%

Habanero Pepper Jelly Recipe

Ingredients