Hot As Hell Habanero Zucchini Jelly |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it! Ingredients:
10 habaneros, only stems removed |
5 cups seeded cubed zucchini (i leave on the peel for nutrition, but for eye appeal you can remove it) |
1 1/2 cups distilled vinegar |
7 cups sugar |
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell |
Directions:
1. Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
2. Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
3. Bring to a boil and simmer for 25 minutes.
4. Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
5. Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.
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