Jalapeño Jelly

• 1 Red Habanero pepper (~0.25 oz)
• 5 or 6 Jalapeno peppers (~9 oz)
• 1 cup Vinegar
• 1.75 oz Sure-Jell Original Pectin
• 1 tsp Kosher Salt
• 1 1/2 Cup Granulated Sugar

1. Rinse off the peppers and then stem and slice
2. In a small food processor, or blender, add 1/2 cup of vinegar and all of the peppers.
3. Chop, then puree for 90 seconds.
4. Pour the pepper puree into a 3 Quart pot, using 1/2 cup of vinegar to rinse out the remaining bits of pepper.
5. Bring the contents of the pot up to a low boil over medium-low heat.
6. Simmer for 15 minutes
7. Remove from heat and let cool for 2 minutes
8. Pour the contents of the pot back into the food processor, or blender, and then puree for 90 seconds
9. Pass the contents of the food processor, or blender, through a strainer into the 3 quart pot.
10. Press as must flesh through, filtering out the seeds
11. Add to the pot granulated sugar, pectin, and kosher salt
12. Mix in the powders and then place over medium-low heat.
13. Bring the contents of the pot up to 225° Fahrenheit
14. Remove from heat and then can

This recipe can be diluted out, though I’ve not yet tried that. The flavor of the Jalapeño is a bit strong and so is the sweetness. I intend to use this as an ingredient in future recipes, but it also tastes good with chips or on its own.