Ingredients:

  • 1/2 cup (75g) habanero peppers, finely minced
  • 1 cup (150g) yellow bell pepper, finely minced
  • 1/2 cup (120ml) apple cider vinegar
  • 5 cups (1kg) granulated sugar
  • 1 box (57g) liquid pectin
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Mince the habanero and yellow bell peppers into tiny, uniform pieces. Combine the minced peppers and apple cider vinegar in a large heavy-bottomed stainless steel saucepan.
  2. Stir in the granulated sugar and salt. Heat over medium-high, stirring constantly until the sugar is completely dissolved, then increase heat to bring the mixture to a full rolling boil.
  3. Quickly stir in the liquid pectin and return the mixture to a full rolling boil. Boil hard for exactly 1 minute, then remove from heat immediately.
  4. Skim any foam off the surface with a spoon for a clear finish.
  5. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe rims, center the lids, and tighten rings until fingertip tight. Process in a water bath canner or refrigerate.