HOT AS HELL HABANERO ZUCCHINI JELLY
Hot As Hell Habanero Zucchini Jelly
- 10 habaneros , only stems removed
- 5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
- 1 1/2 cups distilled vinegar
- 7 cups sugar
- 6 fluid ounces certo liquid pectin or ball ball fruit jell
Place habaneros, zucchini, and vinegar in a food processor and process till smooth. Combine pepper, zucchini mixture in a heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes. Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling)Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.
Makes 4 pint jars.