Habanero Pepper Jelly Recipes

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SPICY HABANERO JELLY



Spicy Habanero Jelly image

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!

Provided by Rita1652

Categories     Jellies

Time 35m

Yield 7 1/2 pint jars

Number Of Ingredients 6

1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
1/4 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)

Steps:

  • 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.

HOT AS HELL HABANERO ZUCCHINI JELLY



Hot As Hell Habanero Zucchini Jelly image

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!

Provided by Rita1652

Categories     Peppers

Time 55m

Yield 4 pint jars

Number Of Ingredients 5

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 1/2 cups distilled vinegar
7 cups sugar
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell

Steps:

  • 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.

HABANERO PEPPER JELLY



Habanero Pepper Jelly image

Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.

Provided by Lunasea

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h50m

Yield 64

Number Of Ingredients 7

8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup minced red bell pepper
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin

Steps:

  • Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g

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