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!!