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12 May 2014

A recipe for spicy habanero pepper jelly that you can spread over anything. It also works great as a glaze for grilled fish, chicken or pork, or as a spicy sauce starter.

Habanero pepper 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

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
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Habanero pepper jelly is always good to have on hand. It is perfect for a simple morning spread on breakfast toast, of course, but youcan 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.
Course: Appetizer
Cuisine: American
Keyword: habanero, jam, jelly
Servings: 40
Calories: 128 kcal
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
  1. In a saucepan, add minced habaneros, sugar, vinegar, and salt.
  2. Simmer 10 minutes.
  3. Add liquid pectin and bring to a boil, stirring frequently.
  4. Pour mixture into sterilized jars.
Recipe 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!

Nutrition Facts
Habanero Pepper Jelly - Recipe
Amount Per Serving
Calories 128
% Daily Value*
Potassium 6mg0%
Carbohydrates 32g11%
Sugar 32g36%
Vitamin A 20IU0%
Vitamin C 2.9mg4%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

 

6 comments

  1. I am wondering also about the powdered pectin. I have tried this recipe twice as I can’t find liquid pectin. The first time I didn’t use enough and it was more of a glaze and the second time my jelly turned hard as I used too much. 🙁 any ideas on what would be the right amount of powdered pectin to get an actual jelly texture ? I tried researching and obviously am not having too much luck! Thanks for any advice 🙂

    1. Michael Hultquist - Chili Pepper Madness

      Megan, I have used powdered pectin and had no issues. The main thing to do is check the ratios recommended on the product packaging. Some are made to need more than others. LEt me know if this helps.

    1. Michael Hultquist - Chili Pepper Madness

      Krystal, this should fill 4-5 8 ounce jars. Yes, you can run it through a water bath for 15 minutes for longer storage, or use a pressure canner.

    1. Michael Hultquist - Chili Pepper Madness

      Beth, you can, but be sure to check the instructions for the particular pectin brand you’re using. It might have different instructions.

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