So normally when I plant a garden, I plant a hot pepper (jalapeno) plant or two. But this past summer, I went a little crazy and planted two jalapeno plants (which one turned out to be a cayenne pepper plant) and a habanero plant. I wasn’t too sure why I did the habanero, because let’s face it, a little bit goes a LONG way with those suckers. Anyways, since KB has a high tolerance for heat, I guess I thought it would be a good idea. Until it started producing massive quantities of peppers. I started giving them away, but even that wouldn’t help. One of the girls that works for me told me I should dry them and then put them in a food processor with sour cream, salt and lime juice and it makes a good dip for chips. I have yet to try that, but maybe stay tuned for a blog post on that because I do have some drying right now.
One of the ways I thought would be good to use my habaneros was in a batch of habanero jelly. Which sounds good and in theory should use habaneros…but let’s face it, I only threw 5 in there. I guess I either need to find a new way to use up massive quantities of peppers next year, or just plant a different plant. LOL.
This habanero jelly was VERY easy to make and I canned it in some small jars because a little bit goes a long way. My jelly didn’t set up as firm as I would normally like, but it’s OK, because I threw it in the refrigerator and it set up a little more.
In a food processor, combine orange bell peppers and habaneros.
Process until the peppers are pretty smooth. You can leave some chunks if you like.
Place pepper mixture, vinegar, and sugar in a large pot.
Cook over medium heat until mixture starts to boil. Cook for about 3-5 minutes. Then add packet of pectin. Continue to cook for another 3 minutes.
Remove from heat and skim foam from top.
Place in small jars and process in a hot water bath.
Enjoy! This goes great over cream cheese for a spread for crackers!
5 orange bell peppers
5 habanero peppers
4 cups sugar
1 cup white vinegar
1 packet liquid pectin
In a food processor, process bell peppers and habanero peppers. Add to a large pot. Add sugar and vinegar and bring to a boil over medium heat. Continue to cook for about 3-5 minutes. Add packet of pectin and continue to cook for about 3 more minutes. Remove from heat and skim foam. Pour in jars and process in a hot water bath. Enjoy! Goes great over cream cheese with crackers or in baked brie.