Hot As Hell Habanero Zucchini Jelly
Ignite your taste buds with our bold and fiery "Hot As Hell Habanero Zucchini Jelly"! This unexpected pairing of garden-fresh shredded zucchini and the intense heat of habanero peppers creates a unique sweet-and-spicy spread that's perfect for adventurous palates. Balanced with tangy apple cider vinegar and a touch of lemon juice, this jelly delivers layers of flavor in every spoonful, all tied together with the silkiness of liquid pectin. Use it to elevate your cheese boards, spread it over toasted bread, or add a zesty kick to grilled meats. Ready in just 40 minutes, this small-batch jelly is a simple yet impressive way to preserve summer's bounty with a fiery twist. Whether you're a heat seeker or a flavor innovator, this habanero zucchini jelly recipe is your next must-try creation.
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Recipe Information
Ingredients
- 2 cups (shredded) Zucchini
- 3 whole (finely chopped, seeds removed) Habanero peppers
- 5 cups Sugar
- 1 cup Apple cider vinegar
- 2 tablespoons Lemon juice
- 1 packet (3 ounces) Liquid pectin
Instructions
Prepare the zucchini by washing and shredding it using a box grater or food processor. Set aside 2 cups of shredded zucchini.
Using gloves, carefully remove the seeds from the habanero peppers and finely chop the peppers. Wash your hands thoroughly after handling.
In a large pot, combine the shredded zucchini, chopped habanero peppers, sugar, apple cider vinegar, and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
Reduce the heat to medium and let the mixture simmer for 10 minutes, stirring occasionally.
Stir in the liquid pectin and bring the mixture back to a rolling boil. Boil for 1-2 minutes, stirring constantly.
Remove the pot from heat and carefully skim off any foam from the surface using a spoon.
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 process them in a boiling water bath for 10 minutes to ensure proper preservation.
Allow the jars to cool completely at room temperature. Check that the lids have sealed properly before storing.
Store the jelly in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks.
Nutrition Facts
Calories |
4196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 1028.1 g | 374% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1022.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1002 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.
