Servings: 1
Ingredients
- 1 1/2 ounce Habanero chilies, About
- 1 c. Rice vinegar
- 1/4 c. Sugar
- 4 jar apple jelly, (10 ounce each)
Directions
- 98):Prep & cook time: about 25 min
- Makes: 4 jars, 10 ounce each
- Rinse chilies and cut off stem ends. Wearing gloves or possibly holding chilies with a fork (don't touch with bare hands), cur chilies in half lengthwise.
- Slice out and throw away veins and seeds. Cut chilies into 1/8- to 1/16-inch slivers. Put chilies, vinegar, and sugar in a 4- to 5-qt pan. Bring to a boil over high heat, stirring often, and boil till mix is reduced to about 1/3 c., about 7 min.
- Scrape jelly from jars into pan. Stirring often, boil till jelly melts.
- Ladle warm jelly back into the unwashed jars to within 1/4 inch of rims.
- Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cold.)
- After 1-1/2 hrs, gently shake jelly in jars to redistribute chili pcs if they have floated to the top. When jelly is cold, use or possibly store in the refridgerator up to 3 months.
- Notes: Other fresh chilies which work are West Indian (as warm as habaneros); milder but still warm cayenne, Fresno, jalapeno, Santa Fe grande and serrano; and milder still hungarian Wax. If you like, double the amount of the milder ones.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 374g | |
Calories 467 | |
Calories from Fat 0 | 0% |
Total Fat 0.02g | 0% |
Saturated Fat 0.01g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 37mg | 2% |
Potassium 222mg | 6% |
Total Carbs 110.98g | 30% |
Dietary Fiber 0.8g | 3% |
Sugars 93.94g | 63% |
Protein 0.13g | 0% |
Advertisement
Advertisement