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How to Make Habanero Pepper Jelly - A Step-by-Step Guide

Spicy, sweet, and tangy, habanero pepper jelly is a versatile condiment that can be enjoyed in countless ways. Whether you use it as a glaze for meats, a topping for cream cheese and crackers, or a spread for sandwiches, this jelly packs a punch of flavor that will leave your taste buds buzzing.

The key to a successful habanero pepper jelly lies in finding the perfect balance of heat and sweetness. This recipe achieves just that, with the fiery heat of the habanero peppers tempered by...

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Ingredients

  • 8 half pint canning jars with lids and rings
  • 1 ½ cups cider vinegar
  • 6 ½ cups white sugar
  • 1 cup shredded carrot
  • ½ cup minced red bell pepper
  • 15 habanero peppers, seeded and minced
  • 2 (3 ounce) pouches liquid pectin

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 50 mins
  • Servings: 64
  • Yield: 8 half pint jars

  • Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

    • Nutrition

    82 cal.

    • Sodium: 2mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 0g
    • Total Sugars: 21g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 1mg
    • Potassium: 23mg

    Categories

    Sweet recipes
    Spicy recipes
    Tangy recipes
    Fruity recipes
    Savory recipes