Это предварительный просмотр рецепта "Hasty Habanero Jelly".

Рецепт Hasty Habanero Jelly
by Global Cookbook

Hasty Habanero Jelly
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 1/2 ounce Habanero chilies, About
  • 1 c. Rice vinegar
  • 1/4 c. Sugar
  • 4 jar apple jelly, (10 ounce each)

Инструкции

  1. :Prep & cook time: about 25 min
  2. Makes: 4 jars, 10 ounce each
  3. Rinse chilies and cut off stem ends. Wearing gloves or possibly holding chilies with a fork (don't touch with bare hands), cur chilies in half lengthwise.
  4. Slice out and throw away veins and seeds. Cut chilies into 1/8- to 1/16-inch slivers. Put chilies, vinegar, and sugar in a 4- to 5-qt pan. Bring to a boil over high heat, stirring often, and boil till mix is reduced to about 1/3 c., about 7 min.
  5. Scrape jelly from jars into pan. Stirring often, boil till jelly melts.
  6. Ladle warm jelly back into the unwashed jars to within 1/4 inch of rims.
  7. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cold.)
  8. After 1-1/2 hrs, gently shake jelly in jars to redistribute chili pcs if they have floated to the top. When jelly is cold, use or possibly store in the refridgerator up to 3 months.
  9. Notes: Other fresh chilies which work are West Indian (as warm as habaneros); milder but still warm cayenne, Fresno, jalapeno, Santa Fe grande and serrano; and milder still hungarian Wax. If you like, double the amount of the milder ones.