Name: Hasty Habanero Jelly
Ingredients: 1 1/2 oz Habanero chilies; About; 1 c Rice vinegar; 1/4 c Sugar; 4 Jars apple jelly; (10 oz each)

How does God do it? How does God open blind eyes and regenerate dead hearts and bring spiritual light? Answer: with the same Spirit-driven power He used in creation to bring physical light. “The earth was formless and void, and darkness was over the surface of the deep, and the Spirit of God was moving over the surface of the waters. Then God said, ';Let there be light'; and there was light” (Gen. 1:2-3). Likewise, hearts are spiritually darkened and dead. Yet when the Gospel is proclaimed, the Spirit regenerates by shining light to make one now see and thus desire the glory of Jesus Christ more than anything else they ever desired in the past. So at some point for all those truly in Christ, God said, “Let there be light!” and with that they immediately and freely received Christ as their treasure. This is what Paul says in 2 Corinthians 4, verse 6: “For God, who said, ';Light shall shine out of darkness,' is the One who has shone in our hearts to give the Light of the knowledge of the glory of God in the face of Christ.” The same power once used in creation is now unleashed in recreating the new creation of God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Indian		1	Servings

INGREDIENTS

1 1/2	oz	Habanero chilies; About
1	c	Rice vinegar
1/4	c	Sugar
4		Jars apple jelly; (10 oz each)

INSTRUCTIONS

I ran across the following while reading my newest copy of Sunset (Oct.
98):
Prep & cook time: about 25 minutes
Makes: 4 jars, 10 oz each
Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with
a fork (do not touch with bare hands), cur chilies in half lengthwise.
Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/16-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 cup, 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 1-1/2 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 the
refridgerator up to 3 months.
Notes: Other fresh chilies that work are West Indian (as hot as habaneros);
milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and
serrano; and milder still hungarian Wax. If desired, double the amount of
the milder ones.
Posted to CHILE-HEADS DIGEST by "Bloechl, Sharen Rund"
<sharen.rund.bloechl@lmco.com> on Sep 18, 1998, converted by MM_Buster
v2.0l.

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