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Hasty Habenero Jelly
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Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cut chilies in half lenthwise. Slice out and discard veins and seeds Cut chilies into 1/8 to 1/6-inch slivers. Put chilies, vinegar, and sugar in a 4 to 5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cups, about 7 minutes. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.) After 1.5 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in refrigerator up to 3 months.
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