Habenero Jelly Recipe

Spice up your canning with this Habenero Jelly Recipe!



Summer 2012

Total Hands-On Time: 30 min

Preparation Time: 10 min

Cook Time: 20 min

Yield: 8 half pints

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If you’re looking for something extra special to add to your pantry this year, why not make some hot pepper jelly? I love the spicy-sweet flavor combination that is the perfect complement to savory dishes.

Ingredients:

• 12 cups habeneros, washed, stem and seeds removed (you might want to wear gloves)
• 2 cups cider vinegar, divided
• 5 cups organic sugar
• 2 (3-ounce) packages liquid pectin

Instructions:

1. In a food processor, puree the peppers with 1 cup vinegar. 

2. Combine the pepper puree, sugar and remaining 1 cup cider vinegar in a large saucepan. Bring to a boil and boil for 10 minutes, stirring constantly. 

3. Next, remove the pot from the heat and add liquid pectin. Then, return the liquid to a boil for a few minutes. 

4. Remove the saucepan from the heat and skim any foam from the surface. 

5. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Adjust the lid and band. Process for 10 minutes in a boiling water-bath canner. Allow the jars to rest 5 minutes and then remove them from the canner. 

6. Allow the jars to rest another 12 hours before labeling.