Make Ahead

Habanero Pepper Jelly

July 26, 2011
3 Ratings
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
In This Recipe
  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.

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The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.