Habanero Jelly

Ingredients

• 1 cup chopped fresh or frozen peaches (about 2 medium peaches)
• 1 cup chopped fresh or frozen mango (about 1 medium mango)
• 4-5 habanero peppers, stems removed and chopped
• 1 cup white sugar
• 1/2 cup apple cider vinegar
• 1 package (1.75 oz) fruit pectin (like Sure-Jell)
• 1/4 teaspoon salt

Instructions

1. Sterilize 4-5 half-pint jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
2. In a blender or food processor, combine the chopped peaches, mango, and habanero peppers. Blend until smooth, then set aside.
3. In a medium saucepan, combine the fruit mixture, sugar, vinegar, and salt. Stir well and bring to a boil over medium-high heat.
4. Once boiling, add the fruit pectin. Stir continuously for about 1-2 minutes until the mixture returns to a rapid boil.
5. Boil for an additional 1-2 minutes, stirring constantly, until the mixture thickens slightly.
6. Remove the saucepan from heat. Skim off any foam from the surface.
7. Carefully ladle the hot jelly into the prepared jars, leaving about 1/4 inch of headspace at the top.
8. Place the sterilized lids on top of each jar and screw on the metal rings until they’re fingertip tight.
9. Process the jars in a boiling water bath for 5-10 minutes.
10. Remove the jars from the water bath and let them cool completely.