Habanero Pepper Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wearing kitchen gloves to protect your skin, wash the bell peppers and habanero peppers; remove the stems and seeds from all peppers, then very finely mince them (a food processor pulsed carefully works well), keeping the habanero pieces small so they distribute evenly.
5. 5In a large saucepot, combine the minced bell pepper, minced habanero pepper, and the 1 1/2 cups of apple cider vinegar (the 5% acidity vinegar is essential, since it supplies the acid that makes this jelly safe for boiling-water canning).
6. 6Stir in the 6 cups of sugar, place the pot over high heat, and bring to a full rolling boil, stirring constantly, that cannot be stirred down.
7. 7Remove the pot from the heat and stir in the entire 3-ounce pouch of liquid pectin at once, along with the optional food coloring if using.
8. 8Return the mixture to a full rolling boil over high heat and boil hard for exactly 1 minute, stirring constantly.
9. 9Remove from the heat and skim off any foam; let the jelly sit off heat for 5 minutes and stir gently once or twice to keep the pepper flecks evenly suspended before jarring.
10. 10Ladle the hot jelly into the hot half-pint jars, leaving 1/4 inch of headspace.
11. 11Remove air bubbles with a non-metallic spatula, wipe the rims clean (pepper jelly can be sticky, so wipe carefully), center a warm lid on each jar, and apply a band until fingertip tight.
12. 12Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 10 minutes for pints, timing from when the water returns to a full rolling boil.
13. 13Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
14. 14Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
15. 15Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date, noting the heat level for anyone serving it.
16. 16Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
17. 17Do not reduce the vinegar or alter the pepper-to-vinegar-to-sugar ratio, since the vinegar's acidity is what makes this pepper jelly safe for boiling-water canning.