Raspberry Habanero Pepper Jelly |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich. Ingredients:
3 -5 habanero peppers, deseeded and membranes removed (be sure to wear gloves when doing this... those babies are hot. and don't touch your eyes or mouth b) |
2 sweet red peppers |
1 sweet green pepper |
12 ounces frozen raspberries, defrosted and put through a food mill with fine disc |
2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total) |
1 cup vinegar |
1 3/4 ounces sure-jel dry pectin (powder, not liquid) |
4 cups sugar |
Directions:
1. Chop up peppers in a processor until they are chopped fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
2. Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
3. Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
4. Ladle into hot 1/2 pint jars leaving 1/8” headspace.
5. Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
6. Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
7. I usually get anywhere from 10-12 of the 4 oz. jars.
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