Raspberry−Habanero Jelly
GreekVegetarianAdvanced15 minBy Northstar
Ingredients
Servings
4
- 3 each habañero peppers
- 2 each sweet red peppers
- 1 each sweet green pepper
- 6 oz fresh red raspberries
- 0 cup water
- 1 cup vinegar
- 1 package Sure Jel Pectin
- 4 cup granulated sugar
Instructions
- 1
Chop up the peppers in a processor until they are chopped up fine.
- 2
Put all but 1/4 cup peppers in a saucepan with raspberries and water.
- 3
Bring to a boil, cover and reduce heat to simmer and cook 15 minutes.
- 4
Press through a sieve or jelly bag.
- 5
You should have 2 cups prepared juice.
- 6
Return the juice to a cleaned pot.
- 7
Add vinegar and reserved chopped peppers.
- 8
Let cool 15 minutes.
- 9
Add pectin.
- 10
Bring to a boil.
- 11
Bring back to boil and boil hard for 2 minutes.
- 12
Remove from heat, skim foam.
- 13
Ladle into hot 1/2 pint jars leaving 1/8" headspace.
- 14
Process in a boiling water bath for 5 minutes.
Tags
greekjoy-of-canning