Sweet and Spicy Habanero Jam

Ingredients

• 2 pounds Fresh Habanero Peppers
• 5 cups Granulated Sugar (Measured Into A Separate Bowl Before Starting)
• 1 box (1.75 Oz. Box) Powdered Pectin
• 1 cup Cider Vinegar

Preparation Instructions

First, you need to get set up with gloves, as you do not want the oils of this hot pepper on your hands or anywhere you touch for days!

Washed and strain peppers and put them in a metal container.

Next, with gloves on, slice the peppers into halves and pull out the seeds and membranes and put them into a plastic bag or something that you can toss in the trash. Keep in mind that the seeds and membranes is where the HEAT is, so if you want a hotter jam, leave some in and it will certainly do the job. Otherwise, remove all of them.

After slicing them into halves, cut them again into quarters and put them into whatever you have to chop them. A food processor is best.

Next, prepare and sterilize your canning jars. Since this takes a good amount more time than the cooking of the peppers, I would start this process well before cooking the peppers.

Put all of the ingredients (minus the sugar, that goes in later) into a pot and bring it to a boil.

After you bring mixture to boil, add the sugar and begin to stir ferverently and constantly for only ONE MINUTE. The sugar is going to make things pretty sticky, so work quickly and reduce the heat a bit so you don’t burn the jam. After the minute mark, remove from heat and get your jars ready to ladle the mixture into them.

After you have them in your canning jars, put on the lids and just barely tighten them and put them back into the boiling water you used to sterilize them for another 10 minutes. Remove and place them on a cooling rack.