Habanero Ginger Jelly

8 Habanero peppers, seeds and stems removed
½ cup coarsely chopped fresh ginger
2 cups apple cider vinegar
6 cups sugar
1½ to 2 packages liquid pectin
6 8-ounce glass jars
6 lids
6 screw bands

In a large pot of simmering water, sterilize six 8-ounce jars in water until you are ready to use them.

In the bowl of a food processor combine habanero Process until fine.

In a large, heavy non-aluminum pot, add the habanero mixture. Stir in the remaining 1 cup of vinegar and sugar. Bring to a full rolling boil. That is a boil than cannot be stirred down. This could take 10-15 minutes. Let boil for an additional 5 minutes. Immediately add the liquid pectin. Bring back to a rolling boil. Boil for another 1 minute.

Meanwhile, pour boiling water over the lids and screw bands in a bowl and pour hot steaming water over them. Set aside until ready to use.

Remove the jelly from the heat and skim off any foam that may have appeared on the surface. Carefully ladle into the hot jars. Wipe the rim of the jars off with a clean damp cloth. Place lid and screw band on each jar. Do not screw the bands on real tight. Invert the jars over for about 20 minutes and then turn them upright. When you turn the jars over you will begin to hear the sound of the seal. Make sure all jars are sealed before storing. You will notice an indentation on the lid.

If you feel the need to process the jars. Place the jars in a large canner or pot cover to 1-2 inches of water. Bring the water to a boil and process for 5-10 minutes, depending on your altitude.

Makes 6 8-ounce jars.

Source: http://simplysogood.blogspot.co.uk