Hasty Habanero Jelly

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 ounces habanero peppers
• 1 cup rice vinegar
• 1/4 cup sugar
• 4 (10 ounce) jars apple jelly

Recipe

• 1 rinse chilies and cut off stem ends. wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. slice out and discard veins and seeds. cut chilies into 1/8" to 1/6" slivers. do not touch chilies with bare hands.
• 2 put chilies, vinegar, and sugar in a 4-5 quart pan. bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
• 3 scrape jelly from jars into pan. stirring often, boil until jelly melts. ladle hot jelly back into the unwashed jars to within 1/4" of rims. wipe rims clean and screw lids onto jars. if there is a little extra jelly, pour into a small dish and cover when cool.
• 4 after 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. when jelly is cool, use or store in the refrigerator up to 3 months.
• 5 decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
• 6 cooking time is cooling period.