Ingredients
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10
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5
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1 1/2
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7
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2 - 6
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-
-
-
-
-
-
-
-
-
Directions
Hot As Hell Habanero Zucchini Jelly,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!,used shredded zucchini I had in freezer – there was not enough liquid. I also did not understand the liquid pectin – I had 3 OZ pouches – so does this call for 12 oz? Sounds delicious, will try again next year but did not finish because I did not want to use 7 c. sugar and it not turn out.,Simple, easy to follow recipe. My batch came out a pale green because I didn’t peel all of the green color from under the skin and because I substituted green cayenne peppers from my garden. Habanero peppers are too hot for us!! If you want to make your batch red, peel all the green away and use red hot peppers. I added some green food color to make it look prettier. This took a few days to set up, but yielded a nice spreadable jam.
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Steps
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1
Done
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Place Habaneros, Zucchini, and Vinegar in a Food Processor and Process Till Smooth. |
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2
Done
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Combine Pepper, Zucchini Mixture in a Heavy Bottom Pot With Sugar. |
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3
Done
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Bring to a Boil and Simmer For 25 Minutes. |
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4
Done
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Add Pectin and Bring to a Full Rolling Boil For 1 Minute (that's While You Are Stirring It's Still Boiling). |
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5
Done
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Remove from Heat and Ladle Into Sterile Jars and Process in a Boiling Water Bath For 10 Minutes. |
