Appetizers

Habanero Or Jalapeno Jelly

  • 1 1/2 ounces Chilies, slivered
  • 1 1/2 cups Cider vinegar
  • 5 1/2 cups Sugar, granulated
  • 3/4 cups Bell peppers, chopped & seeded
  • 1 (6 oz) bottle Liquid pectin

    • ~Cook peppers, vinegar and sugar for 10minutes, stirring constantly. Add liquid pectin and cook 1 minute longer. Strain if desired (it is more attractive if not strained).

    ~Let stand about 15 minutes to cool before putting in jars. Seal jars for longer keeping.

    NOTE: Habanero jelly will have a definite tingle but is not real hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!