habanero pepper jelly

Ingredients

• Servings: 8
• 8 half pint canning jars with lids and rings
• 1 1/2 cups vinegar
• 6 1/2 cups white sugar
• 1 cup shredded carrot
• 1/2 cup minced red bell pepper
• 15 habanero peppers, seeded and minced
• 2 (3 ounce) pouches liquid pectin

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 50 mins


• stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. bring to a boil, reduce heat to medium, and simmer 5 minutes. add the habanero peppers and simmer 5 minutes longer. pour in the pectin, and boil for 1 minute, stirring constantly. skim and discard any foam from the jelly.
• sterilize the jars and lids in boiling water for at least 5 minutes. pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 5 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).