Hello, sweet hotness! Fresh habaneros can be turned into the most beautiful red jelly that goes wonderfully with cream cheese & crackers. Or with goat cheese. Or as a BBQ glaze. Add it to grilling sauces, serve it as a side with chicken. Make it, eat it. It’s hot, it’s good.
Habanero Jelly (makes approximately 750 ml)
2 red bell peppers
3-6 fresh, ripe habanero peppers
3/4 cup white vinegar
3 1/2 cups jam sugar (sugar with pectin)
Remove stems, seeds and membranes from both bell peppers and habaneros. Chop. Wear gloves when handling the habaneros. No, seriously: wear gloves. You won’t want to touch your (or another person’s) eyes, lips, or any mucous membranes for hours and hours after handling habaneros with your bare hands, no matter how carefully you wash them. You really don’t. Don’t ask. Just wear gloves.
Put peppers in a blender, add vinegar. Process until smooth. (Beware the fumes!)
Pour the pepper puree into a non-corrosive saucepan and heat gently.
When steam begins to form, add the jam sugar and stir. Bring to boil, and allow to simmer for 15 minutes (check the time on the jam sugar package, they can vary), stirring occasionally.
Remove from heat. Pour into hot, sterilised jars. Seal.