Habanero Pepper Jelly

By • July 26, 2011 • 8 Comments

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Author Notes: This is hands down our favorite home-canned product. When my husband and I were in college we ate so much of this jelly smeared on hard crackers with goat cheese that we dubbed it "The Snack". In truth it was more like The Snack, The Lunch, The Dinner, you get the idea. Serve this sweet and spicy jelly with soft cheese such as chevre or brie. It is also an excellent addition to a grilled cheese sandwich or a glaze for grilled salmon. Yum!My Pantry Shelf

Makes 6 half pints

  • 2 orange bell peppers
  • 8 habanero peppers
  • 4 1/2 cups sugar
  • 1 1/2 cups white vinegar
  • 1 packet no or low sugar pectin
  • 1 pinch salt
  • 1 teaspoon butter
  1. Seed and stem bell peppers and habaneros. (Take care with the habanero, they are extremely hot. Gloves are recommended.)
  2. Roughly chop the peppers, then toss into a food processor and process until minced, but not pureed.
  3. Place peppers, vinegar, pectin, salt and butter to a full rolling boil. Stir constantly.
  4. Add sugar and return to a boil for one minute.
  5. Remove from heat and skim off foam. Fill sterile mason jars leaving a 1/2 inch head-space.
  6. To make shelf stable- process in a boiling water bath for 10 minutes.
Jump to Comments (8)

Tags: canning, condiment, edible gift

Comments (8) Questions (0)

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2 days ago Kris

Great recipe. I had bought a jar from someone and have been looking to make it at home. Will this ooze out/burn when you make turnovers? How do I avoid that ?

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13 days ago linda hartman

Huge success!! Recipe made 6 half-pints and was very easy. I even spaced the first boil by adding the sugar too early but it still came out perfect. There was a bit left in the pan so I dragged a slice of warm roast beef through it and swooned.
Feel like I belong on Walton's mountain...THANKS

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almost 3 years ago davegorf

MPS, I made this over the holidays. Volume was good, 2 large and 2 small jars. Everyone who has tried it loved it. We paired on one occasion with cheese and bleu cheese was best. Nice contrast. It also went over big on crackers, bread, apples, and late one night oatmeal raisin cookies. I must admit when I think jelly I think Peanut Butter. So...it makes a great PB&J on rye toast!!! Try it! Then I brought a jar to work and put it out with a baguette and a chunk of gorgonzola. My colleagues were lined up. I have yet to find my jar. I suspect someone may be sitting in a corner licking it out. Wild success, thanks so much. DG

Karen_and_amy

almost 3 years ago My Pantry Shelf

Dave, So glad to hear it was a success. PB&J on Rye? That is one combination I will have to try. Hope you find your jar.

Karen

Emfraiche

almost 3 years ago EmFraiche

Do you have a recommendation for a brand of powdered pectin? I'm unable to find any at my local grocery stores (not even Whole Foods!), and I'm looking at ordering some online. Thanks!

Karen_and_amy

almost 3 years ago My Pantry Shelf

I use Sure-jell. It is sold at all of our local (Northern California) standard grocery stores with the canning jars.

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about 3 years ago neenjean

I attempted this recipe last night and my jelly did not jell! I was wondering if you used liquid or powder pectin in your recipe and if maybe that is the reason for my runny jelly? This was the first time I have ever tried to make jelly. I used 1 package of Ball Liquid Pectin in my batch, since your recipe did not specify powder or liquid.

Karen_and_amy

about 3 years ago My Pantry Shelf

Yes, that was an oversight. I use powdered pectin and have always had a firm jell. On the upside for your runny jelly ( I ran into the same problem recently when experimenting with POmona's pectin) it is great drizzled over goat cheese or as a dip for chicken wings or grilled cheese. I hope you can still put it to good use. This remains one of my favorite canning recipes.