Hot As Hell Habanero Zucchini Jelly Recipes

HOT AS HELL HABANERO ZUCCHINI JELLY

Steps:

• 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.

GRANDPA MITCHELL'S ZUCCHINI JELLY

Steps:

• Cook zuchini in own juice, 6 minutes.
• Add sugar, certo, lemon juice.
• Boil 6 minutes more.
• Remove from heat.
• Add Jello.
• Stir for 5 minutes.
• Put into jars.

TARTAR / SEAFOOD SAUCE SALAD

Steps:

• Mix all above and serve with crab cakes, shrimp or fried fish.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from bell peppers.
• Remove stems only from habaneros.
• Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
• Combine pepper mixture and sugar in a non-corrosive pot.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
• Ladle into jars and follow proper canning procedures.

HABANERO JALAPENO PEPPER JELLY

Steps:

• Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
• Combine pepper and zucchini mixture in 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.
• Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

HABANERO JELLY

Steps:

• Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros-- yes, seriously, USE GLOVES!).
• Put peppers and the vinegar in a blender and process until smooth.
• Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
• Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
• Remove from heat and strain through cheesecloth into another pan.
• Add pectin and bring to a full rolling boil while stirring.
• Boil about one minute, remove from heat and ladle into sterile jars.

ZUCCHINI JELLY

Steps:

• Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.