Habanero Jelly

Spice up your pantry with this irresistibly sweet and fiery habanero jelly! Made from freshly blended habanero and red bell peppers, this vibrant jelly boasts a perfect balance of heat and sweetness, enhanced by the tangy depth of apple cider vinegar. The inclusion of liquid fruit pectin ensures a beautifully smooth and spreadable texture, perfect for slathering on cream cheese-topped crackers or using as a glaze for meats. With just 15 minutes of prep and a flavor-packed result, this homemade jelly is a simple yet impressive addition to your canning repertoire. Ideal for gifting or elevating your appetizers, this habanero jelly is a must-try for lovers of bold, zesty flavors.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 6 whole (seeded and chopped) Habanero peppers
• 1 large (seeded and chopped) Red bell pepper
• 1 cup Apple cider vinegar
• 4 cups Granulated sugar
• 3 oz (1 pouch) Liquid fruit pectin
• 1 cup Water
• 0.5 tsp Salt

Directions

Step 1

Wear gloves to handle the habanero peppers to avoid skin irritation or accidental contact with your eyes.

Step 2

Add the seeded and chopped habanero peppers and the seeded and chopped red bell pepper to a blender or food processor.

Step 3

Pour in 1 cup of water and blend until you achieve a smooth purée.

Step 4

Transfer the pepper purée to a medium-sized saucepan. Add 1 cup of apple cider vinegar, 4 cups of granulated sugar, and 1/2 teaspoon of salt to the saucepan. Stir well to combine.

Step 5

Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly.

Step 6

Once boiling, reduce the heat slightly but maintain a strong simmer. Continue to stir and cook for 10-12 minutes, being careful not to let it scorch.

Step 7

Stir in the liquid fruit pectin and return the mixture to a rolling boil. Cook for an additional 1-2 minutes, stirring constantly.

Step 8

Remove the saucepan from heat and skim off any foam that has formed on the surface.

Step 9

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.

Step 10

Seal the jars with sterilized lids and rings, then process them in a boiling water bath for 10 minutes if you plan to store them long-term.

Step 11

Let the jars cool on a clean towel or rack until the lids pop, indicating a proper seal. If any jars fail to seal, store them in the refrigerator and use within 2-3 weeks.

Step 12

Allow the jelly to sit for 24 hours to fully set. Once set, store the jars in a cool, dark place for up to one year.

Nutrition Facts

Serving size	1606.4 grams (1606.4g)

Amount per serving	% Daily Value*
Calories	3181

Total Fat 1.00g	1%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1206mg	52%
Total Carbohydrate 819.40g	298%
Dietary Fiber 5.90g	21%
Total Sugars 809.20g
Protein 3.30g	7%

Vitamin D 0IU	0%
Calcium 60mg	5%
Iron 2mg	10%
Potassium 742mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.3%

Protein: 0.4%

Carbs: 99.3%