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Spicy Habanero Jelly

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“I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!”
READY IN:
35mins
YIELD:
7 1/2 pint jars
UNITS:
US

Ingredients Nutrition

  • 12 lb red habanero peppers or 12 lb yellow habanero peppers or 12 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)
  • yellow food coloring (optional) or orange food coloring (optional) or red food coloring (optional)

Directions

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

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