Habanero Jalapeno Pepper Jelly
Spice up your condiments with this irresistibly sweet and fiery Habanero Jalapeno Pepper Jelly, the perfect blend of heat and sweetness to elevate your meals. Made with fresh habanero and jalapeno peppers, this vibrant jelly balances the bold kick of chili with the tang of apple cider vinegar and the richness of granulated sugar. A touch of red bell pepper adds depth to the flavor profile, while optional green food coloring creates a stunning, jewel-toned spread. Whether you slather it on cream cheese for a standout appetizer, glaze it over grilled meats, or pair it with crackers and charcuterie, this easy-to-make jelly promises to impress. With just 15 minutes of prep time and a foolproof canning process, this homemade pepper jelly is a perfect addition to your pantry—or a spicy gift for the flavor lovers in your life.
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Recipe Information
Ingredients
- 4 whole Habanero peppers
- 6 whole Jalapeno peppers
- 1 large Red bell pepper
- 1.5 cups Apple cider vinegar
- 6 cups Granulated sugar
- 3 ounces Liquid pectin
- 0.5 teaspoons Kosher salt
- 0.25 cups Water
- 3 drops Green food coloring (optional)
Instructions
Wash and de-stem the habanero and jalapeno peppers. De-seed the peppers if you prefer a milder jelly, or leave the seeds for extra heat.
Coarsely chop the habaneros, jalapenos, and red bell pepper, and add them to a food processor along with the 1/4 cup of water.
Pulse the mixture in the food processor until the peppers are finely minced, but do not puree them completely.
Transfer the minced pepper mixture to a large pot. Add the apple cider vinegar, granulated sugar, and kosher salt. Stir well to combine.
Heat the pot over medium-high heat, stirring frequently, until the sugar is fully dissolved. Bring the mixture to a rolling boil.
Once boiling, reduce the heat slightly and let the mixture boil for 10 minutes, stirring occasionally.
Stir in the liquid pectin and cook for an additional 1 minute. If using food coloring, add it during this step and mix well.
Remove the pot from the heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the jar rims clean with a damp cloth.
Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure proper preservation.
Remove the jars from the water bath and let them cool completely. You should hear the lids pop as they seal during cooling.
Store the jelly in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
4748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 1225.1 g | 445% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 1212.3 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 985 mg | 21% | |
*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.
