Recipe courtesy of Sean Timberlake

Apple-Habanero Jelly

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Ingredients

Directions

  1. Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
  2. Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on. 
  3. Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly. 
  4. Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
8m Easy 100%
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21m Easy 99%
CLASS
23m Easy 97%
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35m Intermediate
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8m Easy 100%
CLASS
21m Easy 99%
CLASS
23m Easy 97%
CLASS

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