Hasty Habanero Jelly

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READY IN: 1hr 55mins
Recipe by San Marcos Sunshine

A quick & easy version of hot pepper jelly from Sunset Magazine. Other hot peppers can be substituted. If desired, double the amount of milder ones.

Ingredients Nutrition


  1. Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8" to 1/6" slivers. Do not touch chilies with bare hands.
  2. Put chilies, vinegar, and sugar in a 4-5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
  3. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4" of rims. Wipe rims clean and screw lids onto jars. If there is a little extra jelly, pour into a small dish and cover when cool.
  4. After 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
  5. Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
  6. Cooking time is cooling period.

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