Hot As Hell Habanero Zucchini Jelly

"Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!"
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Rita1652 photo by Rita1652
Ready In:
4 pint jars


  • 10 habaneros, only stems removed
  • 5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
  • 1 12 cups distilled vinegar
  • 7 cups sugar
  • 2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell


  • Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
  • Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
  • Bring to a boil and simmer for 25 minutes.
  • Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
  • Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Questions & Replies

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  1. Rocky Mountain RN
    This jelly is amazing. Love it on a cracker with some goat cheese! mmm... I found you can also make it with Yellow Squash for a more golden color...even add a few drops of red dye for a "habenero orange" color!
  2. Chef PotPie
    Holy hoppin' habaneros! Like Rita's, my husband loves the hot stuff. I used 20, count 'em, TWENTY habaneros and wore gloves while preparing this. WEAR GLOVES! I dribbled a drop on my hand while filling the jars, didn't think and licked, OWIEEE! This is, like the title says, hot as hell. I have a very happy husband, he's already asked me to get together some cream cheese and crackers so he can demonstrate this for his crew at work. And it's very pretty, too! Thanks Rita, another winner, your recipes always are! UPDATE: Our son took 3 jars of this home tonight. I guess he knows a good thing. He tasted it and loved it, and said it was ILLEGALLY HOT.
  3. Deb Wolf
    Simple, easy to follow recipe. My batch came out a pale green because I didn't peel all of the green color from under the skin and because I substituted green cayenne peppers from my garden. Habanero peppers are too hot for us!! If you want to make your batch red, peel all the green away and use red hot peppers. I added some green food color to make it look prettier. This took a few days to set up, but yielded a nice spreadable jam.
  4. Coppercloud
    I almost missed that this needed two pouches of pectin, but I caught in time, so my batch jelled great. I used 10 habaneros and 1 jalapeno that I roasted on the stove. It was not to hot when it first came out, but it is getting hotter as time goes on. I might do more habaneros next time. It all depends if the girls at work think this is hot enough for them. My B/F added some of this to peanut butter to make a spice sauce for dipping. Great for our Xmas baskets. Thank you for the recipe.
  5. CJAY8248
    This is great! I love the taste and the beautiful golden color but like one other reviewer it didn't set up as much as I would have liked. I chickened out and removed the seeds but it's still hotter than heck. This was my first time using habaneros and I couldn't believe the heat of the peppers burned my hands right through the gloves. I plan on making another batch to give to all my heat loving friends for Christmas. Thanks for sharing this wonderful recipe.



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