This is a fun, spicy, and minty jelly that goes great with cream cheese and crackers, salmon, bleu cheeseburgers, and whatever else you want to try it with. If you try this jelly, let us at Clean & Pink know what you think about it.
When preparing this jelly, remember that chile peppers contain volatile oils, so wear gloves and wash hands well in warm water and soap.
All you will need: 1 cup of fresh mint leaves, ½ cup of water, 4 cups of medium sized chopped yellow sweet peppers, 1 ½ cups cider vinegar, 3 fresh habanero chile peppers (seeded & finely chopped), 2 tablespoons of finely chopped shallot, 7 cups of sugar, 3 tablespoons of lemon juice, and ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
First, bring the water and mint leaves to a boil in a small saucepan. Remove from heat and cover for 30 minutes. Pour mint mixture through a fine-mesh sieve into a 5- to 6-quart heavy pot, pressing mint with a spoon to remove excess liquid and then remove the mint. Then blend or process the sweet peppers, 1/2 cup of the vinegar, habanero peppers, and shallot until finely chopped. Stir in the remaining 1 cup vinegar, sugar, and lemon juice. Bring mixture to a full rolling boil over medium-high heat, stirring constantly, and then stir in the pectin. After that bring the mixture back to a rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Lastly, ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 9 half-pints.