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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 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

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: habanero, jam, jelly
Servings: 40
Calories: 128kcal

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

Calories: 128kcal | Carbohydrates: 32g | Potassium: 6mg | Sugar: 32g | Vitamin A: 20IU | Vitamin C: 2.9mg | Calcium: 1mg

 

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