[perfect stranger]

I used this recipe but didn't include the pectin and it made a great habanero syrup.

Habanero Jelly

Yields: 7 half-pint jars

Ingredients:

3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)

Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.

[Shion]

(use gloves when handling the habaneros...yes... seriously... USE GLOVES!)

Seconded: Please, PLEASE, use gloves. Soap doesn't get this stuff out, you'll regret it later.

[Lurker]

As I said above Mrs. L used to work as a chef in a fancy schmancy eatery a few years back.

One of their favorite little tricks to play on the new guys was to tell them to chop jalapenos and habaneros all the while offering them many cokes, glasses of water, and the like.

No gloves were offered. After a while Mother Nature took her course and the unsuspecting intern was off to the bathroom to relieve himself.

Shortly thereafter howls of pain met gales of laughter.

Mrs. L has a mean streak. It isn't wide but it is deep. It's one of her most endearing qualities IMO.

Thanks for the recipe. I'll give it a whirl.

In the CuisineArt.

Get it? Whirl?

Badabing. I'll be here all week folks. Try the veal...tip your waitress.

L