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.
Habanero Pepper Jelly Recipe
Habanero jelly is always good to have on hand. It is perfect for a simple morning spread on breakfast toast, of course, but you can also use jelly as a sauce alternative.
Just drop a spoonful over seared chicken or fish as a finisher. Enjoy the touches of sweet and heat.
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
Let's talk about how to make habanero jelly.
Habanero Jelly Ingredients
- Habanero Peppers.
- White Sugar.
- Vinegar. I'm using simple white vinegar, though any vinegar will work.
- Liquid Pectin.
- Salt. To taste.
How to Make Habanero Jelly - the Recipe Method
Making habanero jelly is easy! Simply add all of the ingredients, except the pectin, to a sauce pan and simmer for 10 minutes.
Stir in the pectin and boil for a minute, stirring, then cool the mixture for 5 minutes.
Pour it into cleaned jars and cool them over night in the refrigerator. It will firm up into jelly overnight.
Boom! Done! Nice and spicy, isn't it? I'd love to hear what you think!
Habanero Jelly Serving Ideas
Habanero jelly is a versatile spread you can enjoy in many ways. Here are some ideas:
- Spread it on crackers or toast with cream cheese for the perfect appetizer.
- Use it as a glaze for meats such as chicken, pork chops, or ham, or anything off the grill, particularly seafood.
- Incorporate it into meatballs for a spicy kick.
- Serve it alongside cheese and charcuterie platters for a sweet and spicy addition.
Try Some of My Other Popular Jelly and Jam Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Habanero Pepper Jelly Recipe
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
Nutrition Information
Jenny Durling says
Which liquid pectin brand are you using? I can never get mine to gel and wonder if a different brand would work better.
Mike Hultquist says
Jenny, Ball is a respected brand that I have used with very good success.
Jenny Durling says
Thanks - I ended up canning with Pamona's Universal Pictin using your recipe. It's almost too firm now. I guess it's going to take some trial and error to figure out the right amount. That said, it tastes terrific. I use all dragon toe peppers except for a few red jalapeno's just to add a little color. So good I was eating it off the spoon after we canned it up.
Mike Hultquist says
Glad you're enjoying it, Jenny. I know, there can be a bit of trial and error with other pectin products, but once you got it down, BOOM. Thanks!!
Kelli Nichols says
Can I water bath process this for 10 minutes or so to make it shelf stable?
Mike Hultquist says
Kelli, yes, though you might need to add more acid. It is best to shoot for a pH of 4.0 or less (3.5 preferred) for home canning.
Donna says
Hey Mike,
Can I get away with 5 cups of sugar?.
Mike Hultquist says
Donna, you can (I know, I don't like that much sugar) though it MIGHT not set completely. You should be fine, though. You can also look into low sugar pectin.
Carmen Gorgoni says
My pepper jelly came un sealed after three days, why would that happen?
Mike Hultquist says
Carmen, this can happen usually due to a false seal from issues like not enough headspace, dirty jar rims, defective lids, or inconsistent processing. You can reprocess unsealed jars of jelly, but only if the unsealed jar is discovered within 24 hours of the original processing.
Joshua Goerke says
I use datil and black berry, or datil and blueberry, put it over cream cheese and eat on crackers, or mix with cream cheese to spread on burgers or grilled cheese
Mike H. says
Awesome, enjoy!
Katie says
Hello there- I've made many of your recipes and LOVE them. Just made your Texas Chili last night and it was AMAZING. My question for this one is, is it possible to use a more keto friendly sugar like Splenda etc.?
Mike Hultquist says
Katie, if you use other sweeteners, look into a low or no-sugar pectin product, to ensure the proper consistency.
Barbara Messner says
Made this last year- used powdered pectin and it did not set to jelly. BUT, this mistake turned into the best wing sauce. Gonna make this mistake again it year.
Thanks for the recipe. I have had my friends ask for it.
Mike Hultquist says
Glad you enjoyed it, Barbara!
Rachel says
I think I added too much pectin, is that possible? I had to downsize the recipe which threw off how much I needed. It turned into jelly before the five minutes of cooling was up. Is that bad?
Mike Hultquist says
Rachel, see how the final jelly consistency feels to you when it's done in a couple days. If it's way too hard and unpleasant, you might need to just toss it. UGH. It could be OK, though.