Habanada Pepper Jelly
Habanada peppers, a heatless variety of the more familiar habanero, have a fruity flavor that lend themselves well to sweet applications, such as this versatile sweet pepper jelly. This jelly can work well on its own as a spread for toast or mixed in with yogurt or cottage cheese, or it can be used a base for sauces and glazes in both sweet and savory dishes.
Ingredients
- 2 cups habanada peppers finely diced (seeds may be removed or left in as you prefer)
- water
- 1 package powdered pectin (such as Sure-Jell)
- 3 Tbs lemon juice
- 3 cups sugar
Instructions
- Place diced habanadas in a large measuring cup or graduated bowl (at least 4 cups volume). Add enough water to bring the total volume up to 4 cups.
- Pour into a medium pot and bring just to a full boil. Immediately remove the pot from heat. Cover and let steep for 30 minutes.
- Measure out 3 cups of the peppers and cooking liquid and pour into a large non-reactive pot. Add lemon juice and pectin. Bring to a boil over high heat, stirring continuously.
- As soon as the mixture reaches a full boil, stir in the sugar. Continue to stir constantly, and return to a full boil. Continue boiling for 1 minute longer, then remove from heat. Skim off any foam/skin that has formed on the surface.
- Pour jelly into sterile, preheated jars, leaving approximately ΒΌ" of space from the top lip. Carefully wipe down the lips of the jars with a damp paper towel or cloth. Put lids in place and tighten as firmly as possible by hand.
- Prepare a boiling water bath (ideally, you should set this up ahead of time so it is ready to go as soon as you are finished filling your jars), and process jars for 5 minutes.
- Leave jars out to cool at room temperature. Once lids pop, they may be safely stored. Any that do not pop should be refrigerated immediately and used promptly.