Hasty Habanero Jelly Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 ounce: Habanero chilies, About
1 cup: Rice vinegar,
1/4 cup: Sugar,
4 Jars: apple jelly, (10 oz each)
Directions:
I ran across the following while reading my newest copy of Sunset (Oct.
98):
Prep & cook time: about 25 minutes
Makes: 4 jars, 10 oz each
Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with
a fork (do not touch with bare hands), cur chilies in half lengthwise.
Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/16-inch
slivers. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a
boil over high heat, stirring often, and boil until mixture is reduced to
about 1/3 cup, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly melts.
Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims.
Wipe rims clean and screw lids onto jars. (If there is a little extra
jelly, pour into a small dish and cover when cool.)
After 1-1/2 hours, gently shake jelly in jars to redistribute chili pieces
if they have floated to the top. When jelly is cool, use or store in the
refridgerator up to 3 months.
Notes: Other fresh chilies that work are West Indian (as hot as habaneros);
milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and
serrano; and milder still hungarian Wax. If desired, double the amount of
the milder ones.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
on Sep 18, 1998, converted by MM_Buster
v2.0l.
Source from luhu.jp
98):
Prep & cook time: about 25 minutes
Makes: 4 jars, 10 oz each
Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with
a fork (do not touch with bare hands), cur chilies in half lengthwise.
Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/16-inch
slivers. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a
boil over high heat, stirring often, and boil until mixture is reduced to
about 1/3 cup, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly melts.
Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims.
Wipe rims clean and screw lids onto jars. (If there is a little extra
jelly, pour into a small dish and cover when cool.)
After 1-1/2 hours, gently shake jelly in jars to redistribute chili pieces
if they have floated to the top. When jelly is cool, use or store in the
refridgerator up to 3 months.
Notes: Other fresh chilies that work are West Indian (as hot as habaneros);
milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and
serrano; and milder still hungarian Wax. If desired, double the amount of
the milder ones.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
v2.0l.
Source from luhu.jp
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