Mango Pepper Jelly Food

HABANERO PEPPER JELLY

Steps:

• Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

MANGO AND JALAPENO JELLY

Steps:

• Boil 5 clean jelly jars while making the jelly.
• Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
• Allow to cool for ten minutes.
• Stir in pectin and boil for 10 minutes or until jelled.
• To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
• While still at right angles, allow the drops to"sheet" off.
• If they do not come together and sheet off, continue boiling and test again.
• Remove the jelly from heat, skim, and allow it to cool.
• Carefully ladle into hot sterilized jars.
• Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
• Seal with sterilized lids.
• Enjoy!

GHOST PEPPER JELLY!

Steps:

• Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
• Combine puree 1 cup vinegar and sugar in a large saucepan.
• Bring to a rolling boil and boil for 10 minutes stirring constantly.
• Stir in pectin and return to a rolling boil for 1 minute.
• Remove from stove and skim foam.
• Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
• Adjust caps process 10 minutes in boiling water canner.
• Let set at room temperature for 24 hours out of drafts.
• Store for up to 1 year.