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Habanero Pepper Jelly Recipe

by Global Cookbook

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

Directions

1. 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.
2. 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.
3. Heat Scale: Warm

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