Habanero-Carrot Pepper Jelly Recipe

Habanero-Carrot Pepper Jelly Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Habanero-Carrot Pepper Jelly Recipe Habanero-Carrot Pepper Jelly Recipe Habanero-Carrot Pepper Jelly Recipe, This fiery jelly stunned the tasters at the Pig and Pepper Harvest Festival in Carlisle, Massachusetts. Robert Dixon, who lives and cooks in Winchester, Massachusetts, was the engineer of this devilish dish of sweet heat, and I thank him for this recipe.
Habanero Carrot Pepper Jelly Recipe

Habanero-Carrot Pepper Jelly Recipe

Yield : 20 ounces (570 g) Heat Scale : Extremely Hot This fiery jelly stunned the tasters at the Pig and Pepper Harvest Festival in Carlisle, Massachusetts. Robert Dixon, who lives and cooks in Winchester, Massachusetts, was the engineer of this devilish dish of sweet heat, and I thank him for this recipe. Ingredients :
    • 3/4 cup (177 mL) apple cider vinegar
    • 31/4 cups (767 mL) sugar
    • 1/2 cup (118 mL) grated carrot
    • 1/4 cup (59 mL) red bell pepper, finely chopped
    • 6 habanero chiles, stems and seeds removed, minced
    •  1 (3-ounce [84 g]) pouch liquid pectin
Method :
    1. Combine the vinegar and sugar in a saucepan and cook over high heat, stirring, until the sugar dissolves. Mix in the carrot and red bell pepper. Bring to a boil and cook for 5 minutes. Add the habanero and boil for an additional 5 minutes.
    2. Remove the pan from the heat, add the pectin, and return to a boil. Cook for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4-ounce (112 g) jelly jars.
habanero-carrot, habanero-carrot pepper jelly recipe, habanero-carrot recipe, how to cook habanero-carrot pepper jelly, how to make habanero-carrot pepper jelly, ingredients habanero-carrot pepper jelly, method habanero-carrot pepper jelly, pepper jelly, pepper jelly recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Habanero-Carrot Pepper Jelly Recipe

Article Categories : American Recipes, Australie Recipes, European Recipes, Recipes

Habanero Carrot Pepper Jelly Recipe

Habanero-Carrot Pepper Jelly Recipe

Yield : 20 ounces (570 g)
Heat Scale : Extremely Hot

This fiery jelly stunned the tasters at the Pig and Pepper Harvest Festival in Carlisle, Massachusetts. Robert Dixon, who lives and cooks in Winchester, Massachusetts, was the engineer of this devilish dish of sweet heat, and I thank him for this recipe.

Ingredients :

    • 3/4 cup (177 mL) apple cider vinegar
    • 31/4 cups (767 mL) sugar
    • 1/2 cup (118 mL) grated carrot
    • 1/4 cup (59 mL) red bell pepper, finely chopped
    • 6 habanero chiles, stems and seeds removed, minced
    •  1 (3-ounce [84 g]) pouch liquid pectin

Method :

    1. Combine the vinegar and sugar in a saucepan and cook over high heat, stirring, until the sugar dissolves. Mix in the carrot and red bell pepper. Bring to a boil and cook for 5 minutes. Add the habanero and boil for an additional 5 minutes.
    2. Remove the pan from the heat, add the pectin, and return to a boil. Cook for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4-ounce (112 g) jelly jars.