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 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 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.
- Add liquid pectin and bring to a boil, stirring frequently.
- Pour mixture into sterilized jars.
Notes
Nutrition Information
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!
Susan K says
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.
Mike Hultquist says
Glad you enjoyed it, Susan! Pineapple is GREAT for this! Sometimes jellies can definitely take longer to set.
Madelyn says
hello, can I triple the recipe? I was advised not to do that but I thought I'd check with you
Mike Hultquist says
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.
Brian J says
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?
Mike Hultquist says
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/
Dee Doub says
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
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Dee! Great to hear it! =)
Holly J Brown says
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
Michael Hultquist - Chili Pepper Madness says
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!
Jeff says
Can you cut the recipe in half? This is my first attempt at jelly and want to start slow.
Michael Hultquist - Chili Pepper Madness says
Jeff, yes, you should be able to do so. Let me know how it goes for you.
Margo says
If mangoes are added to this recipe, can it still be hot water bathed? If so, how long?
Michael Hultquist - Chili Pepper Madness says
Yes, Margo. 10-15 minutes is usually enough, possibly 20 at higher elevations.
Raka H says
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
Michael Hultquist - Chili Pepper Madness says
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!
Lynne Brotherton says
I want to add peaches to this, would I just need to cut sugar down?
Michael Hultquist - Chili Pepper Madness says
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.
Megan says
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 🙂
Michael Hultquist - Chili Pepper Madness says
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.
Krystal Crist says
How much does this make and can it be canned?
Michael Hultquist - Chili Pepper Madness says
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.
Beth says
Can I use powdered pectin? Since you're doing boiling after adding.
Michael Hultquist - Chili Pepper Madness says
Beth, you can, but be sure to check the instructions for the particular pectin brand you're using. It might have different instructions.