Habanero Jam

It is November and we only have a few items remaining from our garden. One is a bag of habanero peppers. There just isn't a lot of things to do with habaneros. They are so spicy.  So, I found this recipe for Habanero Jam. It is delicious. My favorite way to serve it is spread on a cracker and topped with goat cheese.

Ingredients

2 orange bell peppers
8 habanero peppers
4 1/2 cups sugar
1 1/2 cups white vinegar
1 packet no or low sugar pectin
1 pinch salt
1 teaspoon butter


Instructions

Seed and stem bell peppers and habaneros. Use plastic gloves when working with habaneros.

Roughly chop the peppers, then place in a food processor and pulse until minced but not pureed.

Place peppers, vinegar, pectin, salt and butter in large saucepan and bring to a full rolling boil, stirring constantly.

Add sugar and stir to dissolve. Return to boil and boil for one minute.

Remove from heat and skim off any foam. Fill sterile mason jars, leaving 1/2 inch head-space.

To make shelf stable, process in boiling water bath for 10 minutes.