Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

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

 

14 comments

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

    1. Michael Hultquist - Chili Pepper Madness

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

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

    1. Michael Hultquist - Chili Pepper Madness

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

  3. 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

    1. Michael Hultquist - Chili Pepper Madness

      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!

    1. Michael Hultquist - Chili Pepper Madness

      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.

  4. 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.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

66 Shares
Pin58
Yum8
Share
Email
Tweet