Saturday, January 3, 2009

Habanero Jelly



* 1 bell pepper
* 4 habanero peppers
* 3/4 cup white distilled vinegar
* 2 cup sugar
* 1 packet liquid pectic (3 oz)

Remove stem, seeds, and membranes with gloves. Blend peppers and vinegar in blender and pour into pan with sugar and bring to a boil. Simmer for 20 minutes. Add liquid pectin, bring to a boil for one minute, and stir for one minute. Pour into jars and allow to cool. Store in tupperware in fridge or freezer or can in jars if storing for an extended period.

Serve with crackers and cream cheese, corn chips, or as a glaze over veggies and rice.