Easy Habanero Pepper Jelly Recipe
Sweet, spicy, and ready in 20 minutes. This easy habanero pepper jelly is fantastic on crackers with cream cheese, as a glaze for grilled chicken or salmon, or spooned over anything that needs a little heat.
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.
- Strain the mixture through a fine mesh sieve or cheesecloth into a clean saucepan, pressing gently to extract all the liquid. Discard the solids.
- 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
NOTE: If you have sensitive skin, be sure to wear gloves when handling the peppers. Also, keep a window cracked. This can be pungent!
This recipe makes enough to fill 7-8 8oz canning jars.
Pepper Jelly Didn’t Set? If your pepper jelly didn’t thicken up, pour the loose jelly into a pan. Bring to a low boil and add ½-1 package pectin and boil for 1 minute. Cool slightly, then pour back into the jars, screw on lids, and refrigerate. Refrigerate and allow to set.
Nutrition
Calories: 128kcal | Carbohydrates: 32g | Potassium: 6mg | Sugar: 32g | Vitamin A: 20IU | Vitamin C: 2.9mg | Calcium: 1mg