Habenero Jelly

• 14 medium Habeneros diced
• 1 1/4 cup vinegar
• 7 cup sugar
• 1/4 cup Red sweet peppers diced
• 1/2 cup grated Carrot
• 1/2 tsp unsalted butter
• 2 packages Liquid Pectin
• 8 1/2 pints Jelly Jars
• 1 Stainless cooking pot
• 1 Water Bath Canner

1. Put vinegar in put and mix sugar with it on medium high heat till sugar is dissolved
2. Add red sweet Pepper and Carrot
3. Bring to rolling boil stirring often
4. Add Habenero and butter and bring to roiling boil again boil stirring often for about 5 minutes for hotter taste boil longer
5. Add liquid pectin boil for one minute stirring constantly again this is full rolling boil you cannot stir out
6. As a cheat to make sure it is going to set up I put a spoon in a cup of ice and after minute of boiling I put some of jelly on spoon to see if it will set if doesn't set in about a minute boil another minute and test again
7. Put in prepared 1/2 pint canning jars leaving half inch of space at top of jar.
8. The jarshave to be boiled at least five minutes in water bath canner to sterilize them before filling with jelly
9. Put lids and rings on put back in water bath canner and boil for 10 minutes
10. Take them out of canner let sit to cool.
11. Once cool push down on tops of jelly lids to make sure they sealed.
12. If some didn't refrigerate those jars

vinegar, sugar, red sweet peppers, carrot, butter, liquid pectin, pints, cooking pot, water

Taken from cookpad.com/us/recipes/348068-habenero-jelly (may not work)