about 7 minutes.
Scrape jelly from jars into pan. Stirring
Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
Combine puree 1 cup vinegar and sugar in a large saucepan.
Bring to a boil and boil for 10 minutes stirring constantly.
Stir in pectin stirring while boiling hard for 1 minute.
Remove from stove and skim foam.
Stir in food coloring till eye appealing.
Or skip if you like as is.
Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
Adjust caps Process 10 minutes in boiling water canner.
o 2 days for the jelly to set.
Remove stems and seeds from habanero peppers. Make sure to wear
akes about 24 oz of jelly.
** My recipe states one
he red bell pepper and habanero peppers.
Place the apricots
0 minutes.
Stir habanero pepper jelly into the thickened cherry gelatin
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn
nd Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe
Make the jelly:
Rinse and drain currants
salsa, beer, water, hot pepper jelly, spices, salt and pepper to
immer 5 minutes. Add the habanero peppers and simmer 5 minutes
hrough a sieve or a jelly bag. You should have 2
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
I plan on making the jelly with a thermometer in the
ar (I use 8 oz jelly jars) and fill half way
Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros-- yes, seriously, USE GLOVES!).
Put peppers and the vinegar in a blender and process until smooth.
Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
Remove from heat and strain through cheesecloth into another pan.
Add pectin and bring to a full rolling boil while stirring.
Boil about one minute, remove from heat and ladle into sterile jars ...
Remove stems, seeds and membranes from bell peppers.
Remove stems only from habaneros.
Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
Combine pepper mixture and sugar in a non-corrosive pot.
Bring to a boil, reduce heat and simmer for 20 minutes.
Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
Ladle into jars and follow proper canning procedures.
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.