Habanero Jelly Recipe
🕒 Cook Time: 25 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 35 minutes
Description:
Make and share this spicy yet sweet Habanero Jelly recipe that adds a kick to your dishes. Perfect for spreading on toast or pairing with cheeses!
Recipe Category:
Jellies
Keywords:
- Less than 60 Minutes
- Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Orange bell peppers |
| 5-10 | Habanero peppers (use gloves when handling) |
| 1 1/2 | cups Distilled white vinegar |
| 7 | cups Sugar |
| 9 | tablespoons Pectin |
Nutritional Information (per serving):
- Calories: 814.3
- Fat Content: 0.3g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 5.3mg
- Carbohydrate Content: 207.1g
- Fiber Content: 1.9g
- Sugar Content: 204.5g
- Protein Content: 1.3g
Recipe Yield:
Makes approximately 7 half pint jars
Instructions:
-
Prepare Peppers: Remove stems, seeds, and membranes from all peppers. When handling habaneros, be sure to wear gloves to avoid skin irritation.
-
Blend Peppers: Place the peppers and distilled white vinegar in a blender. Process until you achieve a smooth puree consistency.
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Combine Ingredients: In a non-corrosive pan, combine the pepper-vinegar puree with all the sugar.
-
Boil and Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
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Strain the Mixture: After simmering, remove the pan from heat and strain the mixture through cheesecloth into another clean pan. This step helps achieve a smoother texture for your jelly.
-
Add Pectin: Stir in the pectin and return the pan to the stove.
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Boil Again: Bring the mixture to a full rolling boil while stirring constantly. Allow it to boil for about a minute to activate the pectin and thicken the jelly.
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Ladle into Jars: Remove the pan from heat and carefully ladle the hot jelly into sterile jars, leaving a little space at the top for expansion.
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Seal and Store: Seal the jars according to proper canning procedures. Once sealed, store the habanero jelly in a cool, dark place. It can last for several months when properly preserved.
Enjoy your homemade Habanero Jelly spread on toast, crackers, or as a glaze for meats and vegetables. Be cautious, as it packs quite a spicy punch!
