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
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!
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.