Hasty Habanero Jelly

Name: Hasty Habanero Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 1 kilograms jars each) apple jelly; 43 grams About habanero chilies; 237 milliliters rice vinegar; 59 milliliters sugar

Hasty Habanero Jelly might be just the condiment you are searching for. This recipe serves 40. Watching your figure? This gluten free and vegan recipe has 85 calories, 0g of protein, and 0g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have apple jelly, habanero chilies, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cut chilies in half lengthwise. Slice out and discard veins and seeds.

Ingredients you will need

Chili Pepper

Seeds

Cut chilies into 1/8- to 1/6-inch slivers.

Ingredients you will need

Chili Pepper

Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.

Ingredients you will need

Chili Pepper

Vinegar

Sugar

Equipment you will use

Frying Pan

Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.)

Ingredients you will need

Jelly

Equipment you will use

Ladle

Frying Pan

After 1 1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.

Ingredients you will need

Chili Pepper

Jelly

Shake