Ingredients
- 2 cups fresh Meyer lemon juice
- 1 cup bottled lemon juice
- 2 cups water
- 3-4 packages liquid pectin
- 7 cups sugar
- 3 large habanero peppers Cut in half and seeded
- 10-12 whole Thai chilies added to jar right before processing
Instructions
- Wash lemons, slice habanero peppers in half, remove the seeds and ribs, and use gloves for the process. Wash Thai peppers, and pat dry. These will go into the jars right before processing.
- Cut lemons in half then juice lemons and strain through a fine sieve to remove pips
- Refrigerate peels in a large plastic zip bag to make my Lemon Marmalade and reserve any extra lemon juice for later use. https://athomewithrebecka.com/lemon-marmalade-canning-for-christmas/
- In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over medium high heat until sugar is dissolved.
- Cut habanero peppers in half and add to hot liquid
- Bring liquid to a boil, reduce heat to medium and cook for 30 minutes
- Remove habanero peppers and discard
- Add 1 cup bottled lemon juice and stir, bring to a boil, add 3-4 packages liquid pectin, stir and bring back to a boil
- Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced tablespoon
- If jelly does not set boil for additional 2 minutes and test again
- Pour hot jelly into sterilized jars leaving ¼ inch headspace
- add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids and rims
- Process in a hot water bath for 15 minutes
Notes
Spead over cream cheese and eat with crackers or crusty bread