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Ingredientes
- 1 1/2 ounce Habanero chilies, About
- 1 c. Rice vinegar
- 1/4 c. Sugar
- 4 jar apple jelly, (10 ounce each)
Direcciones
- 98):Prep & cook time: about 25 min
- Makes: 4 jars, 10 ounce each
- 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.
- 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.
- Scrape jelly from jars into pan. Stirring often, boil till jelly melts.
- Ladle warm jelly back into the unwashed jars to within 1/4 inch of rims.
- Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cold.)
- 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.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 374g | |
| Calories 467 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 222mg | 6% |
| Total Carbs 110.98g | 30% |
| Dietary Fiber 0.8g | 3% |
| Sugars 93.94g | 63% |
| Protein 0.13g | 0% |
