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Habanero Pepper Jelly
September 09, 2010

Fabulous! I knew this was going to be a good recipe when I read the ingredients, but it's beyond good. I only had the powdered pectin which I added slowly, stirred frequently and used two boxes. I think in hind sight I could have used a box and a half. You need to cook jelly until it passes the "gel-test." Put a small dish in the freezer until it's cold, drop a puddle of your concoction on the dish and push it back with your finger - if there's a light skin on the top and the mixture slides back, it's done. Mine turned out a little too thick when I put it in the fridge, but at room temperature the texture is perfect. Instead of mincing the red peppers I used peeled/roasted red peppers and put them in a food processor. Worked out perfectly - lovely red flecks of peppers mixed in with the carrot shreds. Now here's the real orgasm... pour some jelly on top of chèvre (goat cheese) and serve it with crackers... OMG! That'll snap any silly cowgirl right on out of the blues! Tomorrow I will try to blend some with butter to make habanero butter... Thank you so much!

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