Habanero Jelly

READY IN: 1hr 35mins
YIELD: 8 cups




  • Remove stems from habaneros and seed and remove membrane on 8 of them.
  • Remove stem from bell pepper, remove membrane and seed and chop coarsely. I had only small bells in my garden and I used two red and one purple. Together you should have 2 1/2 - 3 cups of peppers when chopped very coarsely.
  • Place peppers and 1 cup of vinegar in a blender and puree.
  • Cook peppers, remaining vinegar and sugar in a large pot and bring to a boil. Don't walk away, it can boil over in a moment!
  • Stir constantly for 5 minutes, controlling the temp to keep it from boiling over I added a tablespoon of butter to help control the foaming, although I'm not sure I needed to.
  • Remove from heat and strain. Return to a clean pot and allow to cool for an hour.
  • Prepare jars, lids and water bath canner. You'll need enough water to cover jars by 2 inches.
  • Add pectin. I don't add food coloring - I think the natural color is beautiful.
  • Return to boil. When at a full rolling boil (can't be stirred away), cook for 1 more minute then remove from heat.
  • Immediately fill jars leaving 1/2" headspace. Wipe rims of jars clean, put on lids and screw bands on tightly.
  • Using jar lifter, place jars in canner and process for at least 5 minutes. I went a bit longer and all my lids popped down as soon as I removed the jars from the canner.
  • Remove with jar lifter and place on towel or rack to cool for 24 hours. Check for seals. Unsealed jars should be refrigerated. Sealed jars should be stored in a cool, dark place.