Habanero Pepper Jelly

4.8
(186)

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.

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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
64
Yield:
8 half pint jars

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

82 Calories
21g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 82
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 0g
Vitamin C 2mg 11%
Calcium 1mg 0%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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