Habanero Jelly

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Total Time
2hrs
Prep
1 hr
Cook
1 hr

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).

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Ingredients

Nutrition

Directions

  1. Remove stems, seeds and membranes from bell peppers.
  2. Remove stems only from habaneros.
  3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
  4. Combine pepper mixture and sugar in a non-corrosive pot.
  5. Bring to a boil, reduce heat and simmer for 20 minutes.
  6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
  7. Ladle into jars and follow proper canning procedures.
Most Helpful

This recipe is great! There is another recipe on this site that is almost identcal with the exception that this one uses 1/3 the liquid pectin the other does and that can be quire a savings! Another thing that I tried was making this with green bell peppers instead of the orange. The orange can be very expensive and I found that while I was heating this up all I had to do was add a few drops of yellow and red food coloring and it came out a beautiful orange! Thank you for a great recipe!

5 5

Awesome Recipe, and very easy!<br/><br/>An instant hit with my family! Great on crackers with cheese, or even in a sandwich. I shared some with my extended relatives, and they are constantly asking for more! A great way to use up the extra peppers at the end of the growing season.

5 5

I was looking for a recipe to use the last habaneros from our garden and I am so grateful I found this one. The preparation and cook time were on the dot. I was able to get 8 jars in one batch and I had to scrape the jelly from the pan and taste it on crackers. It is hot but very yummy and I can barely wait for it to settle. Thanks for posting and I am sure will continue to enjoy it over the years.