If you’re looking for something extra special to add to your pantry this year, why not make some hot pepper jelly? I love the spicy-sweet flavor combination that is the perfect complement to savory dishes.
• 12 cups habeneros, washed, stem and seeds removed (you might want to wear gloves)
• 2 cups cider vinegar, divided
• 5 cups organic sugar
• 2 (3-ounce) packages liquid pectin
1. In a food processor, puree the peppers with 1 cup vinegar.
2. Combine the pepper puree, sugar and remaining 1 cup cider vinegar in a large saucepan. Bring to a boil and boil for 10 minutes, stirring constantly.
3. Next, remove the pot from the heat and add liquid pectin. Then, return the liquid to a boil for a few minutes.
4. Remove the saucepan from the heat and skim any foam from the surface.
5. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Adjust the lid and band. Process for 10 minutes in a boiling water-bath canner. Allow the jars to rest 5 minutes and then remove them from the canner.
6. Allow the jars to rest another 12 hours before labeling.