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“Warning, when handling habaneros, wear rubber gloves and glasses or goggles. When cooking, always cover or use the stove vent fan. The honey acts as a preservative, allowing you to use the peppers to cook with through the winter and the peppers prevent the honey from crystallizing. The honey makes for a unique spread on toast or muffins. The honey can also be used as part of a glaze for turkey, ham, or pork roast. Michael D. King. ICQ 12724999.”
READY IN:
1hr
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
  2. Stuff as many pepper halves as you can into the jar, taking care not to trap air.
  3. Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
  4. Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
  5. Allow to sit for 2 or 3 days.
  6. Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.

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