Been usung the same recipe for years making Habenero Jelly/jam---buddy wants
me to add rhubarb(pieplant) to one batch--Do we need more pectin(or less)??
Here is the recipe--this recipe always sets nice and is a big hit!! What
will ruhbarb do to the product??
Thanks
Buzz

3 large red or orange bell peppers (dependi; ng on what color you want
finished product to be)
12 fresh habanero peppers
1-1/2 c. apple cider vinegar
7 c sugar
2 pkg/ liquid pectin (certo)



1.) Remove seed and stems (why does that sound so familiar?) and membranes
from bell peppers. Chop in to food processor-sized chunks.
2.) Put bell peppers, habaneros, vinegar through a food processor and puree
until smooth.
3.) Combine this mixture with all the sugar in a non-corrosive pan.
4.) Bring to a boil, stiring frequently. You can add a tsp. or so of
margarine to helpkeep the foaming down. Reduce heat and simmer for 5
minutes.
5.) Add pectin and bring back to a FULL ROLLING BOIL (must keep boiling in
spite of stirring). Once this point is reached, continue to boil for exactly
1 minute.
6.) Ladle in to clean 1/2 pt. jars (leave the pulp in...it's prettier and
much more intereating. I guess this makes it jam instead of jelly). Cap with
clean disks and rings. Turn upside down for 5 minutes then turn back over.
Should seal within a few hours. Should gel within
24 hours.