I found this recipe several years ago in a Taste of Home Magazine. Bagels & cream cheese just don’t seem to be the same without the sweet & spicy contrast of this jelly.1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese & crackers
Place vinegar & peppers in a blender; cover & puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture & return to pan. Stir in pectin & food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims & adjust lids. Process for 5 minutes in a boiling-water canner.
Serve with cream cheese on crackers. Yield: 5 half-pints.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com