Some-A-Like-It Hot Habanero Jelly

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READY IN: 50mins
Recipe by Chef Roly-Poly

I've made this jelly for years and given it away faster than I could make it. I must have a lot of crazy friends, don't ya think?

Ingredients Nutrition


  1. (Always wear rubber gloves whe handling hot peppers).
  2. In a food processor, working in batches, grind habs,bell peppers and vinegar as finely as possible. Place in a large bowl and add apple juice.
  3. Stir to mix well. Cover and refrigerate for 24 hours.
  4. After 24 hours, Strain juice through a jelly bag or several layers of cheesecloth. Measure exactly 4 cups of juice. If necessary, add more apple juice to make 4 cups.
  5. Place juice in a large non reactive pan. Add salt and Pectin. Bring to full rolling boil stirring constantly. Add sugar and continue to stir. Bring back to a full rolling boil and boil for 2 minutes. Pour into sterilized jars, ajust caps and process for 5 minutes in a water bath canner. Makes 3 1/2 pints or 7 half pints.

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