My Napalm Jelly recipe
8 - cups halved ripe habaneros
1 - 25.4 oz bottle of Martinelli's sparkling apple cider
1/2 - cup of lemon juice
7 - cups of sugar
1 - 1.7 oz box of Sure Jell premium fruit pectin
Blend peppers with half of the apple cider until liquefied. Add mixture to sugar and the rest of the cider. Mix in Sure Jell and bring to a rolling boil that you cannot stir down. Reduce heat for 15-20 minutes. Boil again in the same manner. Turn off heat and let the mixture cool slightly. Spoon into sterilized hot jars, place sterile lid on jar and tighten.
For the love of all things holy, wear latex or nitrile gloves when working with hot peppers.
Run your vent hood full-blast while cooking. Open windows and doors. Tell your family you love them. Evacuate small children and pets.
