Spicy Habanero- Mint Jelly
(from Lucianolinda’s recipe box)
Use in vinaigrette, to glaze meats, on grilled cheese. Add another pepper for extra spice.
Source: Southern Living- Pam Lolley, SL test kitchen
Categories: Jams- Jellys- Preserves
Ingredients
- 1/2 cup firmly packed fresh mint leaves
- 1/2 cup water
- 1 1/2 lb. red bell peppers, seeded and coarsely chopped
- 3 Habanero peppers seeded, and coarsely chopped
- 1 small onion, coarsely chopped
- 1/2 cup white vinegar
- 7 cups sugar
- 1 cup white vinegar
- 3 Tbsp. fresh lime juice
- 2 (3 oz.) pkg. liquid pectin
Directions
- Bring mint leaves and water to a boil in a saucepan. Remove from heat, cover, and let stand 30 minutes.
- Meanwhile, process red bell peppers, habanero peppers, onion and vinegar in a food processor until finely chopped. Pour mint mixture through a wire-mesh strainer into a large Dutch oven pressing mint with a wooden spoon to release flavors. Discard mint. Add pepper mixture, sugar, white vinegar, and lime juice to Dutch oven. Bring to a boil over medium-high heat, stirring often; boil, stirring constantly, 2 minutes. Re4move from heat and stir in pectin.
- Return to heat, and bring to a boil, stirring often. Boil, stirring constantly, 1 minute; remove from heat. Let stand 5 minutes; skim off foam with a metal spoon, if necessary.
- Pour hot mixture into 9 ( 8 oz.) hot sterilized jars, filling to 1/4 inch from top. Seal and process in boiling water bath 5 minutes. Let stand at least 7 days before serving.