Scotch Bonnet or Habanero Pepper Jelly

Place the chopped Scotch Bonnet or Habanero peppers and the Granny Smith apples in the work bowl of a food processor or blender. Add 1/2 cup of the apple cider vinegar and process until very finely chopped. In a heavy 5 quart non-aluminum saucepan, combine the processed peppers, the remaining vinegar and the sugar. Bring to a boil; and cook for 1 minute, remove from the heat and stir in the liquid pectin. Return the pot to the heat and boil for 1 minute longer. Again remove from the heat and let the jelly sit for 5 minutes. Skim off any foam or scum that accumulates on the top., Stir in the chopped rosemary. Carefully ladle the hot jelly into sterilized jars, wipe the rims and seal. Turn the jars upside down and place on a tea towel on the counter with enough space in between each jar so air can circulate easily and cool the jelly. Remember to invert the jars occasionally to evenly distribute the pepper mixture until the jelly is set and cool Store the jelly in a cool, dark place for up to 6 months... This makes 6 eight ounce jars.