Habanero Hot Pepper Jelly
Can you handle the heat? If so then this Habanero Hot Pepper Jelly is for you! Sweet and delicious with a blazing finish! Serve with cream cheese and crackers.
Equipment
- Large Saucepan
- Food processor
- Sterilized jars and lids 4-5, 8 oz jars
- Large stockpot for canning
- Canning funnel optional
Ingredients
- 6 oz habanero peppers chopped
- 2 oz jalapeño peppers chopped
- 4 cups granulated sugar
- 1 1/4 cups apple cider vinegar
- 1/4 cup lemon juice freshly squeezed
- 1 tsp salt
- 3 oz liquid fruit pectin
Instructions
- Wash peppers. Add the peppers to a food processor and pulse them until they are finely chopped.
- Combine the chopped peppers, sugar, vinegar, lemon juice, salt in a large saucepan. Stir until the sugar starts to dissolve.
- Bring the mixture to a boil over medium heat, stirring occasionally to avoid sticking. Once it reaches a boil, lower the heat and let it simmer for about 10-15 minutes.
- Return heat to high and bring the mixture to a rolling boil. Stir in the liquid pectin and let the mixture cook for another 1-2 minutes, stirring constantly. For powdered pectin, follow the package instructions for how to incorporate it into the hot mixture.
- To test if the jelly is ready, dip a spoon into the jelly and hold it over a plate. If the mixture slowly thickens and coats the spoon, it’s ready to go. If it’s still too runny, let it simmer for a few more minutes, but be cautious not to overcook it.
- Carefully ladle the hot jelly into sterilized jars. Leave about a ¼-inch of space at the top. Cover jars with lids.
- Process the jars in a boiling water bath for 10 minutes.
- Remove jars, place on a thick towel or a wire rack and let cool overnight.
- To store, place in a cool, dark place for up to a year. Once opened store in the refrigerator for several weeks.
- Enjoy!