ready in: 30-60 minutes
serves/makes: 3 half-pints
recipe id: 57449
cook method: stovetop
3 fresh habanero peppers
1 cup finely chopped orange, red or yellow sweet bell pepper
3 cups extra fine white sugar
1 cup white vinegar (5% acidity)
1 pouch CERTO liquid pectin
Take a pair of kitchen shears or a small paring knife and cut several small slits in each of the habaneros. This will allow the oil of the pepper to infuse the jelly as it is cooking.
Put the habaneros, bell peppers, sugar, and vinegar into a large saucepan and bring to a full rolling boil (one that does not stop when you stir it) over medium high heat.
Boil for a full 5 minutes. Stir the mixture constantly with a wooden spoon to avoid burning.
Remove pan from the heat.
Immediately stir in the pectin.
Remove the habaneros with tongs and discard.
Ladle the mixture into sterilized half pint canning jars, using a wide mouth plastic funnel, with two piece lids leaving 1/4 inch headspace.
Wipe rims with a clean, damp paper towel.
Apply prepared lids and rings; tighten gently. See manufacturer's instructions for how to prepare the lids and bands for the canning process.
Process in a boiling water bath canner, following manufacturer's instructions, for 10 minutes.
Remove jars to a wire rack to cool completely.
Store the processed jelly in a cool dry place for up to one year.
If you don't want to "can" the jelly for long term storage, you can ladle the hot mixture in sterilized heatproof glass jars with plastic caps, let it cool completely and store it in your refrigerator for up to 2 weeks.
Victoria's Notes: *I find it helpful to use a "flame tamer" on my gas stove's burner to prevent burning the jelly as it is cooking.
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