Servings: 1
Ingredients
- 1 1/2 ounce Chilies, slivered
- 1 1/2 c. Cider vinegar
- 5 1/2 c. Sugar, granulated
- 3/4 c. Bell pepper, minced & seeded
- 1 x (6 ounce) bottle Liquid pectin
Directions
- Cook peppers, vinegar and sugar for 10 min, stirring constantly. Add in liquid pectin and cook 1 minute longer. Strain if you like (it is more attractive if not strained).
- Let stand about 15 min to cold before putting in jars. Seal jars for longer keeping.
- NOTE: Habanero jelly will have a definite tingle but is not real warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement