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Home » Recipes » Jellies » Habanero Pepper Jelly

Habanero Pepper Jelly

by Mike Hultquist · May 12, 2014 · 24 Comments

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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 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

Try Some of My Other Popular Jelly and Jam Recipes

  • Scotch Bonnet-Peach-Pepper Jam
  • Pineapple-Mango Pepper Jam
  • Kiwi-Jalapeno Jam
  • Habanero Pepper Jam
  • Jalapeno Jelly
  • Cranberry-Jalapeno Jelly
  • Ghost Pepper Jelly
  • Pepper Jelly 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 Jelly Recipe
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Habanero Pepper Jelly - Recipe

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.
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Course: Appetizer
Cuisine: American
Keyword: habanero, jam, jelly
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 128kcal
Author: Mike Hultquist
Servings: 40
Tap or hover to scale
5 from 3 votes
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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.
  • Add liquid pectin and bring to a boil, stirring frequently.
  • Pour mixture into sterilized jars.

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 Information

Calories: 128kcal   Carbohydrates: 32g   Potassium: 6mg   Sugar: 32g   Vitamin A: 20IU   Vitamin C: 2.9mg   Calcium: 1mg
Habanero Jelly Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

 

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    Recipe Rating




  1. Susan K says

    October 28, 2022 at 10:31 am

    5 stars
    I made this jam and it was delicious!!! Although it does take longer than mentioned in the recipe. Definitely will be making again, going to do another batch today but with the addition of fresh pineapple.

    Reply
    • Mike Hultquist says

      October 28, 2022 at 11:22 am

      Glad you enjoyed it, Susan! Pineapple is GREAT for this! Sometimes jellies can definitely take longer to set.

      Reply
  2. Madelyn says

    September 20, 2022 at 6:44 am

    hello, can I triple the recipe? I was advised not to do that but I thought I'd check with you

    Reply
    • Mike Hultquist says

      September 20, 2022 at 6:46 am

      Madelyn, I've made a double batch without issue, but have not tripled it. I think it should work. Let me know how it goes if you do.

      Reply
  3. Brian J says

    August 03, 2022 at 6:52 pm

    5 stars
    I made a batch and already have given as gifts. People love it

    Question: I have a ton of pears. Do you think adding pears to this recipe would be good? Any ideas on how to adjust the recipe?

    Or, are there other peppers that would do better with pears?

    Reply
    • Mike Hultquist says

      August 04, 2022 at 5:26 am

      Pears will work, and work well with habaneros. Follow this recipe for better ratios when combining peppers and fruits: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/cranberry-jalapeno-jelly/

      Reply
  4. Dee Doub says

    August 26, 2021 at 5:56 am

    5 stars
    I used the jam recipe but made jelly. I always put seeds and everything in vitamax blender with some of the vinegar. As a result of using jam recipe I used 1Lb of peppers and 8 cups of sugar and apple cider vinegar!! WOW my nostrils are on fire!!! This is really going to be LOVED by those that like HOT!!! It is beautiful and very tasty!! Love your recipes!
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 26, 2021 at 6:03 am

      Awesome! Thanks, Dee! Great to hear it! =)

      Reply
  5. Holly J Brown says

    August 05, 2021 at 8:06 am

    Hello Mike,

    Have gotten some many good tips and recipes from you. Thanks. If you do not use a hot water bath what would be the shelve life and how should it be stored.

    Hollhy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2021 at 8:18 am

      Thanks, Holly. Pepper jelly should last a good month or longer in the refrigerator in sealed jars, longer if you use a bit of vinegar like I do. Let me know how it goes. Enjoy!

      Reply
  6. Jeff says

    October 09, 2020 at 11:00 am

    Can you cut the recipe in half? This is my first attempt at jelly and want to start slow.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2020 at 1:44 pm

      Jeff, yes, you should be able to do so. Let me know how it goes for you.

      Reply
  7. Margo says

    October 08, 2020 at 10:43 am

    If mangoes are added to this recipe, can it still be hot water bathed? If so, how long?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2020 at 12:14 pm

      Yes, Margo. 10-15 minutes is usually enough, possibly 20 at higher elevations.

      Reply
  8. Raka H says

    September 21, 2020 at 11:06 am

    Mike, I love your recipes! All of them.

    I would like to make this with the red finger hot peppers from my garden. Should I seed them? Any other changes you recommend?

    Thanks for your help.
    Raka

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 21, 2020 at 1:54 pm

      Thanks, Raka! Yep, you can easily make this with those peppers. You don't have to remove the seeds if you don't want to. Removing the innards will remove much of the heat. Jellies are strained, so the seeds/innards would come out anyway. Let me know how it turns out for you!

      Reply
  9. Lynne Brotherton says

    October 20, 2019 at 12:41 pm

    I want to add peaches to this, would I just need to cut sugar down?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 21, 2019 at 8:08 am

      Lynn, yes you can cut down some of the sugar, but if you cut it too much, make sure you are using a low sugar pectin.

      Reply
  10. Megan says

    October 08, 2019 at 8:57 pm

    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 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 09, 2019 at 6:34 am

      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.

      Reply
  11. Krystal Crist says

    September 16, 2019 at 4:33 pm

    How much does this make and can it be canned?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2019 at 4:44 pm

      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.

      Reply
  12. Beth says

    October 08, 2018 at 3:20 pm

    Can I use powdered pectin? Since you're doing boiling after adding.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2018 at 3:28 pm

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

      Reply

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.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
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