Habanero Jelly

1. Wearing gloves remove the stem and seeds from bell pepper. Remove habanero stems (and seeds if less heat is desired) and roughly chop the peppers. Transfer both peppers to a food processor and process until minced, but not pureed.
2. In a large saucepan add the sugar, vinegar, pectin, salt and minced peppers. Stir to mix and bring to a boil. Stir constantly until sugar is dissolved. Remove from heat and skim off foam and discard.
3. Pour into 6 clean, sterile half pint jars and seal with lids. Keep refrigerated. If opened, good for 1 month.

Canning Instructions

1. Clean 6 half pint jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
2. Carefully remove jars from hot water, shaking off excess water. Fill sterile jars leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
3. Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 10 minutes, adjusting for altitudes (see below).
4. Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed. Store in a cool, dark place. Once opened, keep refrigerated. Keeps for at least a month once opened.