Habanero Jelly

"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)."
 
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Ready In:
2hrs
Ingredients:
5
Yields:
6-7 half-pint jars
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. Awesome Recipe, and very easy!<br/><br/>An instant hit with my family! Great on crackers with cheese, or even in a sandwich. I shared some with my extended relatives, and they are constantly asking for more! A great way to use up the extra peppers at the end of the growing season.
     
  3. I was looking for a recipe to use the last habaneros from our garden and I am so grateful I found this one. The preparation and cook time were on the dot. I was able to get 8 jars in one batch and I had to scrape the jelly from the pan and taste it on crackers. It is hot but very yummy and I can barely wait for it to settle. Thanks for posting and I am sure will continue to enjoy it over the years.
     
  4. 2 years in a row this is the best Hot Jelly recipe I have made (tried others for Jalapeneno etc.) I only used 5 habeneros, but will up it to 7-8 on the next batch. MUCH easier than most recipes out there, it turns a beautiful red color if you substitute red peppers for yellow.
     
  5. Even though I am pregnant and spicy food gives me heartburn, I can't stop eating this jelly with some cream cheese on Wheat Thins. It's divine for all of us spicy food lovers!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket> <br> <br>I was born and raised in the Chicago area, and earned my undergraduate degree in psychology from the University of Minnesota in Minneapolis. I then moved to Eugene, Oregon where I earned a master's degree in special education. When I'm not at work, my daughter Sophia, 2 cats (Mia and Lilly) keep me and my husband on our toes.
 
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