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Eat Caribbean by Virginia Burke
Preparation and cooking time: 30 minutes.

Makes 1 lb



• 1 green sweet pepper
• 3 green habanero peppers
• juice of 2 limes
• 1 cup cane vinegar or distilled (white) malt vinegar
• 1½ cups sugar
• 2½ tbsp liquid fruit pectin (e.g. Certo)
• 1 lime sliced thinly, then each slice cut into 6 little wedges


1. Put on your gloves to chop the peppers. Remove stems, membrane and seeds and then chop the sweet pepper and all but one of the hot peppers using a blender or food processor, with a little vinegar.

2. Chop the reserved hot pepper very finely, by hand and set aside.

3. Blend the peppers and vinegar. Strain and add to the sugar and lime juice in a non-reactive pan. Bring to a boil. Reduce the heat and simmer for about 10 minutes.

4. Stir in the pectin and remove from the heat. Allow to cool down and thicken a bit and then stir in the reserved chopped pepper and lime pieces. Mix when setting so lime pieces remain suspended.

5. Allow to cool completely before using. If not using straight away, pour into a sterile jar (a 16-oz Kilner jar is ideal).


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