Habanero Pepper Jelly

This is a fantastic recipe -- nice balance of warmth, spice and sweetness. Whoever recommended having this with goat cheese nailed it! So good.

This is a fantastic recipe -- nice balance of warmth, spice and sweetness. Whoever recommended having this with goat cheese nailed it! So good.

Can you substitute apple cider vinegar for some or all the vinegar?

I made a half portion with homegrown habaneros and it was fantastic. Now I have some smallish red jalapeños homegrown how many do you think I would need to use instead of habaneros?

How much is a”half packet of pectin”?

Great with Ritz crackers and cream cheese top it off with your new jelly

Always make this but I love to use carrots and shred them in place off peppers!! Have fun!

It doesn't last too long around here...I would freeze it if I had to eat it slowly!

How long will this last in the fridge without the hot water bath? It looks like a fairly low pH . . .

Thanks in advance.
John

Elaina...they really bury this without a side link:
http://www.pomonapectin.com/jell
Hope you have luck.

to Elaina:
Pomona Pectin has detailed instructions on how to deal with jam that
has not jelled completely...pomonapectin.com. there are ways to see if
your jam might not require you to re-process. they have been a lifesaver here...I did the same thing you did by adding the sugar too early!

I made this yesterday, and completely read the recipe wrong. I wasn't paying attention and added the sugar in early as I normally do in other recipes. While it tastes good it still hasn't set. Any ideas to save it or reprocess recommendations?

This was my first foray into canning and it was a major SUCCESS! I halved the recipe, using half a packet of Pomona powdered pectin. It made two half pint jars. For the second jar I added another 1/2 bell pepper to make it milder, and I eyeballed a little extra vinegar, sugar and pectin to even out the proportions. Thank you for this!!

Does it work without butter? Or do you have a vegan alternative? Thanks!

Michael, I am sure it can be. I use "Little/No" Sugar because I don't want the extra sweetness. With regular pectin you must use the recommended sugar amount otherwise it won't gel.

Can this be made with regular pecten? The only kind at my local market carries is the real Fruit classic pectin in a jar made by ball. How do I adjust the recipe if this is the only pectin and I have

I have been canning for about 40 yrs yet had never made any pepper jelly. In all honesty, the times I have eaten this at parties it has been ho hum at best and contained food coloring.
One of my regular clients who has bought countless jars of jams and jellies, asked if I had ever made red pepper jelly. My response was basically what I stated above. But, I was willing to step up to the task and find a recipe that would be tasty. This was a several hour undertaking and I won't bore anyone with the nonsense I waded through. Then I thought of Food52 and did a search. The above recipe sounded very interesting and no food coloring.
First of all, this is uncomplicated and the recipe can be made and dishes washed in an hour. My kind of recipe!! Yes, it does make 6 1/2 pints. Nice texture, good color. Since I used the "little/no" sugar pectin as recommended, while making this jelly, I used the same method as I do making jellies. The key to jelling is bringing the mixture to the proper temps. Therefore, for me there was no weeping or gooey jelly. And I didn't have to wait for two days to firm up.

Yesterday I went to Nantucket to make the delivery of pepper jelly. A little nervous because I wasn't clear about how hot my client really likes his peppers. But we have a good working relationship and I told him if it needed it hotter, that was easy to rectify. In my opinion, this jelly is fabulous and has just enough heat and this is what I passed along.
I received a call last night from this client telling me that this is.......fabulous and the perfect amount of heat.
This is a long revue and I am sorry about that. But, I am thrilled to have such a delicious new jelly to make. Thank you Food52!!!!

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 ?

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

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