Spicy Habanero Jelly

Recipe by Rita1652
READY IN: 35mins


  • 12
    1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
  • 14
    lb bell pepper, color your choice washed, drained, stems and seeds removed
  • 2
    cups cider vinegar, divided
  • 6
    cups sugar
  • 6
    ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
  • orange food coloring (optional) or red food coloring (optional)


  • Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
  • Combine puree 1 cup vinegar and sugar in a large saucepan.
  • Bring to a boil and boil for 10 minutes stirring constantly.
  • Stir in pectin stirring while boiling hard for 1 minute.
  • Remove from stove and skim foam.
  • Stir in food coloring till eye appealing.
  • Or skip if you like as is.
  • Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
  • Adjust caps Process 10 minutes in boiling water canner.