Habanero Jelly

READY IN: 2hrs
Recipe by Meg Sweetland Baker

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).

Top Review by COOKERMAN86

This recipe is great! There is another recipe on this site that is almost identcal with the exception that this one uses 1/3 the liquid pectin the other does and that can be quire a savings! Another thing that I tried was making this with green bell peppers instead of the orange. The orange can be very expensive and I found that while I was heating this up all I had to do was add a few drops of yellow and red food coloring and it came out a beautiful orange! Thank you for a great recipe!

Ingredients Nutrition

Directions

  1. Remove stems, seeds and membranes from bell peppers.
  2. Remove stems only from habaneros.
  3. Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
  4. Combine pepper mixture and sugar in a non-corrosive pot.
  5. Bring to a boil, reduce heat and simmer for 20 minutes.
  6. Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
  7. Ladle into jars and follow proper canning procedures.

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