Habanero Pepper Jelly Recipe

5 from 7 ratings

Spicy habanero pepper jelly is easy to make, perfect for toast or English muffins, but also a great glaze for grilled foods, or served with cream cheese. Enjoy the touches of sweet and heat.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: habanero, jam, jelly

Servings:

Calories: 128kcal

Author: Mike Hultquist

Ingredients

8-10 habanero peppers. minced
6 1/2 cups sugar
1 1/2 cups white vinegar
6 ounces liquid pectin
dash of salt to taste

Instructions

In a saucepan, add minced habaneros, sugar, vinegar, and salt.
Simmer 10 minutes.
Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat and cool for 5 minutes.
Ladle the hot liquid into clean jars, leaving 1/4 inch headspace, and screw on the lids.
Cool overnight in the refrigerator. The mixture will solidify into jelly.

Notes

NOTE: If you have sensitive skin, be sure to wear gloves when handling the peppers. Also, keep a window cracked. This can be pungent!

This recipe makes enough to fill 7-8 8oz canning jars.

Pepper Jelly Didn’t Set? If your pepper jelly didn’t thicken up, pour the loose jelly into a pan. Bring to a low boil and add ½-1 package pectin and boil for 1 minute. Cool slightly, then pour back into the jars, screw on lids, and refrigerate. Refrigerate and allow to set.

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