Ingredients
- 11/2 cup seeded and finely chopped red habaneros
- 1 cup small-diced red bell pepper
- 11/2 cup cider vinegar
- 61/2 cup sugar
- 1/4 cup lime juice
- 1/2 tbsp butter
- 1 liquid pectin
Directions
Put the peppers and vinegar in a nonreactive pot, bring to a boil, reduce heat, and simmer for 5 minutes.
Taking care while working with the hot liquids, put peppers and vinegar in a food processor or blender, or press through a sieve to purée. Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil. After 1 1⁄2 to 2 minutes when jelling is ensured, remove from heat, and fill jars. Seal and invert for 2 minutes only.
The standard for pepper jellies is to plop about half a jar on top of cream cheese and surround with water crackers. But this jelly is superbly hot and might offend, so be fair and label either with a note or a flashing sign cautioning all who dare to come near. This hot jelly complements pork chop dinners. Once chops come out of the oven or off the grill, spoon and spread a thin layer of sauce on top and allow the chops to rest before serving. The molten fire can remain on or be scraped off, leaving only subtle hints of hot and sweet.
Recipe from Putting Up More by Stephen Palmer Dowdney/Gibbs Smith, 2011.
