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Habanero Marmalade


  1 3/4 oz fresh habanero chilies,(4

           -to 5)

  1 1/2 lb red bell peppers

  1 1/2 c  distilled white vinegar

  6 1/2 c  sugar

      2    liquid pectin,(3 oz. each)

1. Place 7 clean canning jars (1-cup size), rings, and new lids in a

6- to 8-quart pan. Cover with water and bring to a boil over high heat.

Remove from heat; leave in water until ready to use.


2. Wearing rubber gloves, remove and discard stems and seeds from



3. Cut off curved tops and bottoms from bell peppers; discard stems and

save pieces. Cut off and discard white membranes; save seeds. Slice

straight pepper sides into 1/8- by 2 1/2-inch strips.


4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2

cup vinegar until a smooth puree.


5. In an 8- to 10-quart pan over high heat, bring chili puree, bell

pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full,

rolling boil, stirring constantly, then boil for exactly 3 minutes.


6. Add pectin to pan. Stirring constantly over high heat, return to a

full, rolling boil, then boil for exactly 1 minute.


7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to

within 1/4 inch of top. (Let any extra marmalade cool, then serve or

chill airtight up to 2 weeks.) Wipe jar rims clean. Apply lids that

have been treated according to manufacturer's directions.


8.Process in a simmering hot water bath at 190 degrees F. for 10

minutes (1/2 pints).  Let marmalade cool at least 12  hours in a cool

draft free place.


9. Serve, or store up to 2 years.






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