Description
This Habanero Pepper Jelly is the perfect combination of sweet, spicy, and tangy flavors. It’s easy to make and incredibly versatile—spread it on crackers with cream cheese, glaze meats, or add a kick to your favorite dishes!
Ingredients
Scale
- 1 cup habanero peppers, stemmed and finely chopped (wear gloves)
- 2 cups bell peppers (any color), seeded and finely chopped
- 6 cups granulated sugar
- 1 1/2 cups apple cider vinegar
- 1 pouch (3 oz) liquid pectin
Instructions
- Prepare the Peppers
- Wear gloves and finely chop the habanero and bell peppers. Remove seeds from the habaneros for less heat if desired.
- Combine Ingredients
- In a large saucepan, mix the habanero peppers, bell peppers, sugar, and apple cider vinegar. Stir well to combine.
- Boil the Mixture
- Heat over medium-high heat and bring to a rolling boil, stirring constantly to dissolve the sugar.
- Add Pectin
- Stir in the liquid pectin and boil for 1-2 minutes, stirring continuously.
- Skim Foam
- Remove any foam that rises to the surface with a spoon.
- Test for Doneness
- Place a small spoonful of jelly on a chilled plate and tilt. If it wrinkles slightly, it’s ready.
- Jar the Jelly
- Remove from heat and ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace.
- Wipe jar rims clean, seal with lids and bands.
- Process (Optional for Long-Term Storage)
- Process jars in a boiling water bath for 10 minutes if storing at room temperature. Otherwise, refrigerate.
- Cool and Store
- Let jars cool completely at room temperature. Jelly will set and thicken as it cools.
- Enjoy!
- Spread on cheese and crackers, glaze meats, or add to sandwiches for a sweet and spicy kick!
Notes
For a milder version, remove some habanero seeds or use fewer habaneros.
✔️ Store in the fridge for up to 3 months or process in a water bath for up to 1 year of shelf life.
✔️ Add a splash of lime juice or ginger for extra depth of flavor
- Prep Time: 10 minutes
- Cook Time: 20 minutes