Habanero Pepper Jelly
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 pepper 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.
- 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
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.
NOTE: If you have sensitive skin, be sure to wear gloves when handling the peppers. Also, keep a window cracked. This can be pungent!