Habanero Pepper Jelly
Habanero Pepper Jelly
Directions
- Combine the vinegar, honey and sugar and cook for 5 minute or until combined and sugar is dissolved.
- In a separate pan, combine the onions, garlic, carrots and peppers and sauté until translucent.
- You don’t want any color. Bring the liquid to a boil and add the vegetables. Simmer for 15 minutes.
- Add the pectin and boil for one minute. It is important to stir constantly and skim any foam that may form.
- Place into a container and hold for service
Ingredients
- 1 1/2 cups vinegar, apple cider, unfiltered
- 2 tbsp garlic, clove(s), peeled, minced
- 10 pepper(s), habanero, seeded and minced
- 1 1/2 cup West Creek® Honey
- 6 oz liquid pectin
- 1/2 cup pepper(s), red bell, small dice
- 1 1/2 cups Peak Fresh Produce® Carrot, Shredded
- 5 1/2 cups sugar
- 1/4 cup Vidalia Onion, grated
Chef Tony Schmidt - Executive Chef, Performance Foodservice - Milton's
