Subj : 10/23 Nat'l Canning Day
To   : All
From : Dave Drum
Date : Tue Oct 21 2025 13:47:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Walt's Habanero Jelly
 Categories: Chilies, Condiments, Preserving
      Yield: 6 Half pints
 
      2    Orange bell peppers;
           - stemmed, seeded
      5    (to 15) Habanero chilies;
           - stemmed, seeded
      5 c  Sugar
  1 1/2 c  Cider vinegar
      1    Dry Pectin (Sure Jell etc.)
      1 ts Butter-to prevent foaming

MMMMM-------------------------EQUIPMENT------------------------------
      6    1/2 pt jars; sterilized
      6    Canning lids; sterilized
 
  Seed and stem bell peppers, cut into pieces and process in
  a food processor. Do not puree. Seed and stem habaneros
  leaving as many seeds as you want heat. Process in a food
  processor as with the bell peppers. Removing the seeds will
  remove part of the vein, therefore the heat. Use only the
  small amount if you want a milder jelly.
  
  Place sugar in a separate bowl. Place the chilIes, bell
  peppers, vinegar, dry pectin and butter in a large stainless
  steel pot. Bring this to a rolling boil (one that does not
  stop when stirred). Stirring constantly.
  
  Add sugar immediately to chile mixture. Return to a rolling
  boil and boil exactly one minute. Stirring constantly.
  Remove from heat and skim off any foam.
  
  Immediately fill jars to 1/8 inch from the top. Cover with
  flat lids and screw bands tightly. Invert jars for 5 mins
  to distribute the chilies. After jars are cool check seal
  by pressing middle of top with your finger. If the bubble
  springs up jars are not sealed.
  
  Walt
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A ton of whales isn't even one whole whale.
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