MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Walt's Habanero Jelly
 Categories: Jelly, Chiles
      Yield: 6 Half pints
 
      2    Orange bell peppers
      5    Habaneros; up to 15
      5 c  Sugar
  1 1/2 c  Cider vinegar
      1    Dry pectin
      1 ts Butter; to prevent foaming
      6    Canning jars (1 c);
           - sterilized
      6    Canning lids; sterilized
 
  Seed and stem bell peppers, cut into pieces and process in a food
  processor. Do not puree. Seed and stem habaneros leaving as many
  seeds as you want heat. Process in a food processor as with the
  bell peppers. Removing the seeds will remove part of the vein,
  therefore the heat. Use only the small amount if you want a milder
  jelly.

  Place sugar in a separate bowl. Place the chiles, bell peppers,
  vinegar, dry pectin, and butter in a large stainless steel pot.
  Bring this to a rolling boil (one that does not stop when stirred).
  Stirring constantly. Add sugar immediatly to chile mixture. Return
  to a rolling boil and boil exactly one minute. Stirring constantly.
  Remove from heat and skim off any foam. Immediatly fill jars to
  1/8" from the top. Cover with flat lids and screw bands tightly.
  Invert jars for 5 minutes to distribute the chiles. After jars are
  cool check seal by pressing middle of top with your finger. If the
  bubble springs up jars are not sealed.

  Recipe by Walt MM
 
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