2 Orange bell peppers
5 Habaneros; up to 15
5 c Sugar
1 1/2 c Cider vinegar
1 Dry pectin
1 ts Butter; to prevent foaming
6 Canning jars (1 c);
- 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 chiles, 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 immediatly to chile mixture. Return
to a rolling boil and boil exactly one minute. Stirring constantly.
Remove from heat and skim off any foam. Immediatly fill jars to
1/8" from the top. Cover with flat lids and screw bands tightly.
Invert jars for 5 minutes to distribute the chiles. After jars are
cool check seal by pressing middle of top with your finger. If the
bubble springs up jars are not sealed.
