Made 10 quarts of Industrial Grade Habanero Jelly yesterday. I've posted the recipe under sauces etc., but here it is again:
Industrial Grade Habanero Jelly
Ingredients
9 cups cider vinegar
20 pounds suger
7 packs pectin (a pack is a little smaller than a pack of jello)
4 pounds Habanero Peppers
1 can (12 oz) frozen apple juice
Equipment
blender
large stainless steel stockpot (at least 3 gallon)
measuring cups
stirring spoon
ladle
jelly jars, with lids, for about 10 quarts of jelly
canning funnel
Process
1. Measure 3 cups of vinegar into the blender
2. Add one pound of Habeneros
3. Blend
4. Pour into stock pot
5. Repeat 3 times untill all 9 cups of vinegar and 3 pounds of Habaneros are blended
6. Add the pectin and can of apple juice to the stock pot and stir well untill everything dissolves
7. On high heat, stir continually untill the mixture reaches a boil.
WARNING: don't look directly into the pot or breath in the rising steam or else the capsaicin will get you.
8. When you can no longer stir the boiling away, add the sugar while continuing to stir. When the mixture returns to a full boil, time one minute on a clock/timer, then remove the pot from the heat.
9. Grab your ladle, and funnel, and fill the STERILE jars to within 1/4 in of the top. Screw on the lids and invert the jars for 5 to 10 minutes, then set them up-right on a towel or pie rack to cool.
10. That's it! When the jelly cools it will also thicken.
Mark (STL)
Industrial Grade Habanero Jelly
Ingredients
9 cups cider vinegar
20 pounds suger
7 packs pectin (a pack is a little smaller than a pack of jello)
4 pounds Habanero Peppers
1 can (12 oz) frozen apple juice
Equipment
blender
large stainless steel stockpot (at least 3 gallon)
measuring cups
stirring spoon
ladle
jelly jars, with lids, for about 10 quarts of jelly
canning funnel
Process
1. Measure 3 cups of vinegar into the blender
2. Add one pound of Habeneros
3. Blend
4. Pour into stock pot
5. Repeat 3 times untill all 9 cups of vinegar and 3 pounds of Habaneros are blended
6. Add the pectin and can of apple juice to the stock pot and stir well untill everything dissolves
7. On high heat, stir continually untill the mixture reaches a boil.
WARNING: don't look directly into the pot or breath in the rising steam or else the capsaicin will get you.
8. When you can no longer stir the boiling away, add the sugar while continuing to stir. When the mixture returns to a full boil, time one minute on a clock/timer, then remove the pot from the heat.
9. Grab your ladle, and funnel, and fill the STERILE jars to within 1/4 in of the top. Screw on the lids and invert the jars for 5 to 10 minutes, then set them up-right on a towel or pie rack to cool.
10. That's it! When the jelly cools it will also thicken.
Mark (STL)