Habanero Pepper Jelly.


Hot and sweet!

You can put this jelly on toast, on panini, on crackers-with-cheese, or you can eat it on a spoon. Sweet but with a major kick from the hot, hot habanero peppers!

Here’s the recipe:

Hot Pepper Jelly 

Makes 7 half pints.

2 1/2 cups finely chopped red  habanero peppers
1 small sweet bell pepper finely chopped
1 1/2 cup white vinegar (5% acidity)
6 cups sugar
1/2 teaspoon butter (this reduces foam)
6 oz liquid pectin


  1. Coarsely chop peppers with seeds and place in blender with vinegar, sugar and pulse to mix well.
  2. Transfer to pot, add butter and bring to a rolling boil for 1 minute. Cook for 5 minutes at a steady boil.
  3. Quickly add pectin and stir. Allow mixture to return to a boil and cook for 3 more minutes stirring a few times.
  4. Remove from heat and skim off any foam.
  5. Put into half pint jars and seal in water bath for 10 minutes.

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