Habanero Jelly
Spice up your pantry with this irresistibly sweet and fiery habanero jelly! Made from freshly blended habanero and red bell peppers, this vibrant jelly boasts a perfect balance of heat and sweetness, enhanced by the tangy depth of apple cider vinegar. The inclusion of liquid fruit pectin ensures a beautifully smooth and spreadable texture, perfect for slathering on cream cheese-topped crackers or using as a glaze for meats. With just 15 minutes of prep and a flavor-packed result, this homemade jelly is a simple yet impressive addition to your canning repertoire. Ideal for gifting or elevating your appetizers, this habanero jelly is a must-try for lovers of bold, zesty flavors.
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Recipe Information
Ingredients
- 6 whole (seeded and chopped) Habanero peppers
- 1 large (seeded and chopped) Red bell pepper
- 1 cup Apple cider vinegar
- 4 cups Granulated sugar
- 3 oz (1 pouch) Liquid fruit pectin
- 1 cup Water
- 0.5 tsp Salt
Instructions
Wear gloves to handle the habanero peppers to avoid skin irritation or accidental contact with your eyes.
Add the seeded and chopped habanero peppers and the seeded and chopped red bell pepper to a blender or food processor.
Pour in 1 cup of water and blend until you achieve a smooth purée.
Transfer the pepper purée to a medium-sized saucepan. Add 1 cup of apple cider vinegar, 4 cups of granulated sugar, and 1/2 teaspoon of salt to the saucepan. Stir well to combine.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
Once boiling, reduce the heat slightly but maintain a strong simmer. Continue to stir and cook for 10-12 minutes, being careful not to let it scorch.
Stir in the liquid fruit pectin and return the mixture to a rolling boil. Cook for an additional 1-2 minutes, stirring constantly.
Remove the saucepan from heat and skim off any foam that has formed on the surface.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with sterilized lids and rings, then process them in a boiling water bath for 10 minutes if you plan to store them long-term.
Let the jars cool on a clean towel or rack until the lids pop, indicating a proper seal. If any jars fail to seal, store them in the refrigerator and use within 2-3 weeks.
Allow the jelly to sit for 24 hours to fully set. Once set, store the jars in a cool, dark place for up to one year.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 819.4 g | 298% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 809.2 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 742 mg | 16% | |
*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.
