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    You are in: Home / Low-cholesterol / Habanero Jelly Recipe
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    Habanero Jelly

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Meg Sweetland's Note:

    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:

    Yield:

    half-pi ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 16, 2010

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Habanero Jelly

    Serving Size: 1 (2425 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 950.5
     
    Calories from Fat 3
    21%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 11.0 mg
    0%
    Total Carbohydrate 241.0 g
    80%
    Dietary Fiber 2.1 g
    8%
    Sugars 237.5 g
    950%
    Protein 1.2 g
    2%

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