Apple Habanero Jelly
Sweet and spicy, this apple habanero jello is perfect as an appetizer over cream cheese or goat cheese -- or spice up your breakfast served on toast!
- 3 1/2 cups apples, cored and diced
- 2 or 3 habanero peppers, depending on how spicy you like, seeded and chopped
- 3 cups water
- 7 1/2 cups sugar
- 1 tablespoon butter
- 8 tablespoon pectin
Place apples in pot, cover with water. Bring to boil, reduce heat, cover, simmer til tender, about 5 min. Crush the apples and add the chopped habanero peppers. Simmer 5 more minutes.
Transfer to strainer/sieve, let drip into bowl until all liquid is drained, pressing gently. Measure 5 cups apple juice and place back in pan, stir in sugar, add butter, bring to boil stirring constantly. Stir in pectin, boil 1 minute, stirring. Let stand 5 minutes, place into jars, cover, process 10 minutes, cool.