Raspberry-Habanero Jelly Posted by ginnyo 10/5/2001 12:47 pm
3 habañero 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*.
