Habanero Garlic Jelly
Turn up the heat in your kitchen with this incredible Habanero Garlic Jelly, a perfect balance of fiery spice and savory depth! This unique recipe combines the intense kick of fresh habanero peppers with the bold earthiness of garlic, all rounded out with the tang of apple cider vinegar and a touch of sweetness. Perfect for those who love a complex flavor profile, this jelly is ideal as a glaze for grilled meats, a companion for creamy cheeses on a charcuterie board, or a bold spread for sandwiches. With just 15 minutes of prep time and straightforward water-bath canning instructions, you can create a batch of beautifully preserved jars to enjoy or gift. Whether you're a spice enthusiast or a flavor adventurer, this habanero garlic jelly is sure to impress!
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Recipe Information
Ingredients
- 6 pieces Habanero peppers
- 4 pieces Garlic cloves
- 1 cup Apple cider vinegar
- 4 cups Granulated sugar
- 1.75 ounces Powdered pectin
- 1.5 cups Water
- 0.5 teaspoons Butter
Instructions
Begin by preparing your ingredients. Remove the stems from the habanero peppers and dice them finely. (Wear gloves to handle the peppers as they can irritate your skin.) Peel the garlic cloves and mince them.
In a medium saucepan, combine the diced habanero peppers, minced garlic, apple cider vinegar, and 1.5 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 10 minutes to infuse the flavors.
Strain the mixture through a fine-mesh sieve or cheesecloth into a large pot to remove the solids. Press gently on the solids to extract as much liquid as possible, then discard the solids.
Return the strained liquid to the large pot and stir in the powdered pectin. Bring the mixture back to a full rolling boil over high heat, stirring constantly.
Add the granulated sugar and butter to the boiling liquid, stirring until fully dissolved. The butter helps reduce foaming during the cooking process.
Bring the mixture back to a full rolling boil and boil for 1-2 minutes, stirring constantly. Remove the pot from the heat and skim off any foam if necessary.
Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth, then seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Carefully remove the jars and let them cool on a towel-lined surface for 12-24 hours.
Once cooled, check the seals by pressing on the lids. If the lid doesn't pop back, the seal is good. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 838.4 g | 305% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 803.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
