Prep 1 hr
Cook 1 hr
From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).
- 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.
This recipe is great! There is another recipe on this site that is almost identcal with the exception that this one uses 1/3 the liquid pectin the other does and that can be quire a savings! Another thing that I tried was making this with green bell peppers instead of the orange. The orange can be very expensive and I found that while I was heating this up all I had to do was add a few drops of yellow and red food coloring and it came out a beautiful orange! Thank you for a great recipe!
Awesome Recipe, and very easy!<br/><br/>An instant hit with my family! Great on crackers with cheese, or even in a sandwich. I shared some with my extended relatives, and they are constantly asking for more! A great way to use up the extra peppers at the end of the growing season.
I was looking for a recipe to use the last habaneros from our garden and I am so grateful I found this one. The preparation and cook time were on the dot. I was able to get 8 jars in one batch and I had to scrape the jelly from the pan and taste it on crackers. It is hot but very yummy and I can barely wait for it to settle. Thanks for posting and I am sure will continue to enjoy it over the years.