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.
Ingredients:
3 large fleshy orange bell peppers
5 -10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fluid ounces liquid fruit pectin
Steps/Methods:
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.
