It seems to be the year of the Habanero for many of our CSA members. If you can’t handle the heat, try making the recipe for Habanero jelly and gift it to your spice-loving friends come the Holidays. This is a great way to harness the spice.

When slicing and seeding the peppers, we recommend wearing protection (rubber gloves should do the trick). Although the bright peppers may seem innocent, they can leave the skin burning for hours once they’ve been handled.

The recipe at left follows many of the same steps as others we’ve provided for canning. If it’s your first time, I recommend consulting other sources (online or real life books) about the processes to ensure you don’t contaminate your food.

• 8 half pint canning jars with lids and rings
• 1 1/2 cups cider vinegar
• 6 1/2 cups white sugar
• 1 cup shredded carrot
• 1/2 cup minced red bell pepper
• 15 habanero or serrano peppers, seeded and minced
• 2 (3 ounce) pouches liquid pectin

1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).