Recipe - Hasty Habanero Jelly

1 One half ounce Habanero chilies; About
1 cup Rice vinegar
One fourth cup Sugar
4 Jars apple jelly; (10 oz
each)

I ran across the following while reading my newest copy of Sunset (Oct.
98):

Prep & cook time: about 25 minutes

Makes: 4 jars, 10 ounce each

Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with
a fork (do not touch with bare hands), cur chilies in half lengthwise.
Slice out and discard veins and seeds. Cut chilies into 1/8 to 1/16inch
slivers. Put chilies, vinegar, and sugar in a 4 to 5quart pan. Bring to a
boil over high heat, stirring often, and boil until mixture is reduced to
about 1/3 cup, about 7 minutes.

Scrape jelly from jars into pan. Stirring often, boil until jelly melts.
Ladle hot jelly back into the unwashed jars to within One fourth inch of rims.
Wipe rims clean and screw lids onto jars. (If there is a little extra
jelly, pour into a small dish and cover when cool.)

After 1One half hours, gently shake jelly in jars to redistribute chili pieces
if they have floated to the top. When jelly is cool, use or store in the
refridgerator up to 3 months.

Notes: Other fresh chilies that work are West Indian (as hot as habaneros);
milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and
serrano; and milder still hungarian Wax. If desired, double the amount of
the milder ones.

Posted to CHILEHEADS DIGEST by "Bloechl, Sharen Rund"
sharen.rund.bloechl@lmco.com on Sep 18, 1998, converted by MM_Buster
v2.0l.