Ingredients
-
3 - 5
-
2
-
1
-
12
-
2 1/4
-
1
-
1 3/4
-
4
-
-
-
-
-
-
-
Directions
Raspberry Habanero Pepper Jelly,I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but 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.,Would you recommend white vinegar or apple cider vinegar for this recipe?Also, would it ‘pour’ over cream cheese or is it too firm of a set up?,Followed recipe- 5 Habaneros- mrs.wagers pectin blend. made 10- 4oz jars. Perfect.
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Steps
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1
Done
|
Chop Up Peppers in a Processor Until They Are Chopped Fine. Put All but 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
Done
|
Return Juice to a Clean Pot. Add Vinegar and Reserved Chopped Peppers. Cool 15 Minutes. |
|
3
Done
|
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
Done
|
Ladle Into Hot Pint Jars Leaving 1/8 Headspace. |
|
5
Done
|
Seal; Process in a Boiling Water Bath For 5 Minutes (for 4 Oz. Jars). |
|
6
Done
|
Note: Jelly Might Be Liquidy at First, but Gels Over the Next 1 or 2 Days. |
|
7
Done
|
I Usually Get Anywhere from 10-12 of the 4 Oz. Jars. |
