Habanero Pepper Jelly

Ingredients

• half-pint can ning jars with lids and rings
• 1/2 cup swhite sugar
• 1/2 cup sapple cider vinegar
• cup shredded carrots
• 1/2 cup minced red bell pepper
• habanero peppers, seeded and minced
• (3 ounce) pouchesliquid pectin

Instructions

1. Inspect 8 (half pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. Combine sugar and vinegar in a saucepan over medium high heat; cook and stir until sugar is dissolved. Stir in carrot and bell pepper; bring to a boil. Reduce heat to medium; simmer, 5 minutes. Stir in habaneros; simmer 5 minutes more. Stir in pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
3. Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. Remove jars from the stockpot and place onto a cloth covered or wood surface, several inches apart, until cool, 4 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Tips

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.