Ingredients
- 1 lb habanero peppers, stems and seeds removed
- 1/2 lb red bell peppers, stems and seeds removed
- 2 medium apples, cored and seeds removed
- 4 cups apple cider vinegar
- 12 cups sugar
- 12 ounces liquid pectin
- Equipment
- 16 half pint canning jars with lids and rings
- water bath canner
- large saucepan
- food processor
Preparation
Step 1
Puree the bell peppers, habanero peppers and apples in a food processor. You may need to work in several batches, depending on the size of your food processor. The mixture will be combined but still have some texture.
Combine the vinegar and sugar in a very large saucepan over medium-high heat until the sugar has dissolved, then stir in the pepper-apple mixture. Bring to a boil, reduce heat to medium and simmer 5 minutes.
Pour in the pectin and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
Place a rack in the bottom of your canner or a large stockpot and fill ⅔ with water. Bring to a boil over high heat.
Sterilize the jars in boiling water or your dishwasher. Ladle or pour jelly into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Wipe the rims of the jars with a clean, moist towel. Top with lids, screw on the rings.
Carefully lower the jars into the canner using canning tongs and a potholder. Pour in more water if necessary so that the water level is at least 1 inch above the tops of the jars.
Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars and place onto a cloth-covered surface at room temperature for 24 hours. Once cool, press the top of each lid with a finger, to make sure that the seal is tight. It may take several hours so don't freak out if it's not sealed right after it comes out of the canner.
Store at room temperature for up to 1 year and once opened store in the fridge for up to 3 weeks.