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5
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Habanero Pepper Jelly Recipe
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.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
habanero, jam, jelly
Servings:
40
Calories:
128
kcal
Author:
Mike Hultquist
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
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:
128
kcal
|
Carbohydrates:
32
g
|
Potassium:
6
mg
|
Sugar:
32
g
|
Vitamin A:
20
IU
|
Vitamin C:
2.9
mg
|
Calcium:
1
mg