Wednesday, November 15, 2017

HaBANERO JELLY ENJOY DAN:

                                HABANERO JELLY by CHEF DAN:
makes 5 half pints

INGREDIENTS:
6 habanero peppers
1 red bell peppers, finely chopped
5 cups fine sugar
6 cups fine white sugar
1-1/2-cups white vinegar
1 pouch CERTO liquid pectin
1 teaspoon butter

DIRECTIONS:
1.   Take a pairing knife and cut several small holes in the habaneros.
2.   Put habaneros, bell peppers, sugar, vinegar, and butter into a saucepan.
3.   Bring to a rolling boil over medium-high heat.
4.   Boil for 5 minutes, stir constantly with a wooden spoon.
5.   Remove skillet from the heat.
6.   Immediately stir in pectin.
7.   Remove habaneros with thongs and discard.
8.   Ladle the mixture into sterilized jars, leaving 1/4-inch headspace.
9.   Process in boiling water bath canner, boil for 10 minutes.
10   Remove jars to wire rack to cool completely.
11  Store in cool dry pace for 1 year.
Burn like a bright and fruity pepper jelly.

ENJOY DAN:                          EATING HABANEROS AND LOVING IT!!



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