I have died and gone to spicy heaven.
This last weekend we were in Whistler B.C. and our friends Steve and Carol brought up a super spicy habanero jelly they got from Costco. It made a great pairing with cheese and crackers. The more you ate, the more the spice grew, until we all were batting at our mouth and looking for something to drink.I enjoy that sort of culinary torture, which is why I decided to make my own habanero jelly today.
I had never made jelly before, so I started with a recipe I found on Food.com. I was really intimidated by the thought of canning, so I cut the recipe down to make only one jar. That way I could bypass the whole sanitizing, boiling, sealing fiasco and just eat it before it went bad. That said if you are comfortable with canning, multiply the recipe by 6 or more and these would make a phenomenal gift for a spice loving friend.
- 1 habanero pepper (2 if you want it spicier, 3 if you want it fiery)
- 1/4 red bell pepper, chopped
- 4 cloves garlic, peeled & roughly chopped
- 1/4 cup + 2 TBLS white or apple cider vinegar
- 1 TBLS fresh lime juice
- 3/4 cups sugar
- 1/2 drop yellow food coloring (optional)
- 1 teaspoon butter
- 2 1/2 TSP powdered pectin