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Here are a few Pepper Jelly recipes that I did that created the perfect combination of sweet heat. My goal was to use Habaneros, Jalapenos, and Bell Peppers since my new friends here in Las Vegas are all about the "HOT"! I started with a combination of in season peaches and those little fireballs of heat, habaneros.  They are also known as scotch bonnets because of the crazy shape.  
My second recipe paired the perfect pineapple with these same peppers which I have found is the perfect glaze for chicken.  

The jellies turned out really well and both have sweet taste with the fire coming at the end... kinda sneaks up on you! Again these jars would be perfect to glaze over chicken or pork and would add a touch of heat to a fish or asada taco instead of salsa. Enjoy!



Peach Habanero Jelly
Yield 7 half pints

3 1/2 cups of diced peaches (about 4 pounds)

4 1/2 cups sugar
1 cup cider
1/2 cup diced orange bell pepper
5 de-seeded habaneros (wear rubber gloves)
2 pouches Liquid pectin 


Preparation: Prepare 6 half pint jars in hot water. Using a knife peel and rough chop your peaches. Using rubber glove prep your peppers by taking out the seeds and the stem.  Add peaches and peppers to a blender or food processing and pulse till fine diced. 

CookingIn a stainless steel pot add peach/pepper mixture, cider vinegar, and sugar.  Heat over medium/low for about 30 minutes, stirring occasionally.  Bring to a boil and add the pectin. Bring back to a boil till you can not stir it down, about 3-5 minutes. Remove from heat. (See processing below)




Pineapple Habanero Jelly
Yield 5 half pints

3 cups pineapples (about 1 med-large pineapple)

4 cups sugar
1 cup cider
1/2 cup diced yellow bell pepper
5 de-seeded habaneros (wear rubber gloves)
2 pouches Liquid pectin 


Preparation: Prepare 5 half pint jars in hot water. Using a knife peel and rough chop your pineapple removing the core. Using rubber glove prep your peppers by taking out the seeds and the stem. Add pineapple and peppers to a blender or food processing and pulse till fine diced. 


Cooking: In a stainless steel pot add pineapple/pepper mixture, cider vinegar, and sugar.  Heat over medium/low for about 30 minutes, stirring occasionally.  Bring to a boil and add the pectin. Bring back to a boil till you can not stir it down, about 3-5 minutes. Remove from heat.  

PROCESSING FOR BOTH JELLIES ABOVE!
Processing: Ladle jelly into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.


Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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