Recipe for Raspberry-Habanero Jelly from the Preserving section.
Raspberry-Habanero Jelly Posted by ginnyo at recipegoldmine.com 10/5/2001 12:47 pm 3 haba?ero peppers
2 sweet red peppers
1 sweet green pepper
6 ounces fresh red raspberries
2 1/4 cups water
1 cup vinegar
1 package Sure Jel Pectin
4 cups granulated sugar Chop up the peppers in a processor until they are chopped up 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 jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool 15 minutes. Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8" headspace. Seal. Process in a boiling water bath for 5 minutes*. *recommended by the USDA
We hope you enjoy your freshly made Raspberry-Habanero Jelly. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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