Spicy Habanero Jelly
Fire up your taste buds with this vibrant and irresistibly sweet-and-spicy Habanero Jelly, a perfect balance of fiery heat and tangy sweetness that will elevate any dish. Made with a bold blend of fresh habanero peppers, a touch of red bell pepper for added depth, and zesty apple cider vinegar, this homemade jelly is a unique addition to your condiment repertoire. Infused with just the right amount of sugar to mellow the heat and a hint of butter to create a smooth texture, this spicy treat pairs beautifully with creamy cheeses, warm crusty bread, or as a glaze for meats and seafood. With its eye-catching amber hue, this simple yet flavorful jelly is a culinary must-try for spice enthusiasts. Preserve it in jars and enjoy its bold, peppery kick for months to come. Whether you're hosting a crowd or spicing up your weeknight meals, this habanero jelly is the secret to unforgettable flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 whole Habanero peppers
- 1 large Red bell pepper
- 6 cups Granulated sugar
- 2 cups Apple cider vinegar
- 3 ounces Pectin (powdered or liquid)
- 1 cup Water
- 0.5 teaspoons Salt
- 1 teaspoon Butter
Instructions
Wear gloves to protect your skin and eyes while working with habanero peppers. Remove the stems from the habaneros and roughly chop them. Remove seeds if desired for less heat.
Core and roughly chop the red bell pepper.
In a food processor, pulse the habaneros and red bell pepper together until finely minced. Be careful of releasing capsaicin fumes while doing this.
In a large heavy-bottomed pot, combine the minced peppers, granulated sugar, apple cider vinegar, water, and salt. Stir well to dissolve the sugar.
Place the pot over medium-high heat and bring the mixture to a boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
Add 1 teaspoon of butter to reduce foaming and stir it in.
Stir in the pectin, ensuring it is fully dissolved. Bring the mixture back to a hard boil and boil for 1-2 minutes, stirring constantly.
Remove the pot from heat and carefully skim off any foam on the surface with a spoon.
Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth, and seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes (adjust for altitude). Carefully remove jars and let them cool completely at room temperature.
Check the seals once cooled. Refrigerate any jars that did not seal properly. Store sealed jars in a cool, dark place for up to one year.
Nutrition Facts
Calories |
4984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 1303.7 g | 474% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 1212.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1086 mg | 23% | |
*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.
