Make Ahead

Habanero Jelly

December 17, 2009
1 Ratings
  • Serves 12 - 4oz containers
Author Notes

This recipe has floated around the internet for years. I added the apricots (the original recipe called for raisins.) It's sweet and hot at the same time, works beautifully with cheese, and is so so pretty. I believe the original recipe called for pectin. I don't like to use pectin, and peppers have a lot of natural pectin, so I cook it longer to develop the consistency I want, then put it in jars. It's never totally jelled, but does get thick and syrupy. Works for me! A great gift. Easy to make. I package this in 4 oz jelly jars and gift it with fresh goat cheese and a box of excellent crackers. —MrsWheelbarrow

What You'll Need
  • 1 cup finely chopped dried apricots
  • 1/2 cup minced red onion
  • 1/2 cup minced sweet red pepper
  • 1/2 cup minced habanero peppers (wear gloves!)
  • 1-1/2 cups cider vinegar
  • 6 cups sugar
  1. Place all ingredients in a non-reactive deep pot. Bring to a boil, then turn off, cover and let the mixture rest overnight, to develop the flavor.
  2. Bring the jelly back to a boil that cannot be stirred down, around 230 degrees and boil hard for 10 minutes.
  3. Turn off the heat, skim as necessary (or add 1/2 tsp of butter to cut the foam) and stir well to distribute the solids.
  4. Place in jars, cover with lids and rings, then process in a boiling water bath for 10 minutes. From time to time, shake the jars as they cool, to keep the solids from floating to the top.
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5 Reviews

Rufty November 7, 2010
My family loves this jelly! I've saved up the last of the summer's pepper crop to make another turn. I did use 1 envelope of liquid pectin, because our family likes pepper jelly as a condiment with baked ham or turkey and on the cheese tray, as well as with chevre and crackers and the harder jell works better with some dishes. And because I needed an additonal 1/2 cup of liquid when I used the pectin, I also added 1/2 cup of fresh apple cider. If I want the jelly to be runnier, such as with chevre, I just warm it a bit.

Thank you for this fabulous recipe.
MrsWheelbarrow November 7, 2010
So glad you liked it!
Sagegreen August 22, 2010
Great combination! Love the colors and flavor contrasts. Gloves on.
MrsWheelbarrow August 22, 2010
Thanks so much! It's a great combo and we go through a jar as soon as it's opened. So quickly, in fact, I'm beginning to think I should put it in 1/2 pints, not 4 oz jars...
Denise May 6, 2010
Looks wonderful and I like your suggestion of serving it with goat cheese and crackers.