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- In a small saucepan bring mint leaves and the water to boiling. Remove from heat. Cover and let stand 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. Discard mint.
- In a food processor or blender combine sweet peppers, 1/2 cup of the vinegar, the habanero peppers, and shallot. Cover and process or blend until finely chopped. Add pepper mixture to mint liquid in pot. Stir in the remaining 1 cup vinegar, sugar, and lemon juice. Bring mixture to a full rolling boil over medium-high heat, stirring constantly. Stir in pectin.
- Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- 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.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Habanero-Mint Jelly)
- Per serving:
- 40 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 0 mg sodium,
- 10 g carb.,
- 0 g fiber,
- 10 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet