HABANERO PEPPER JELLY
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
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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Eric Attoh
[email protected]I'm not a huge fan of spicy food, but this jelly is the perfect balance of sweet and heat. I love it on crackers and cheese.
Billy Dennett
[email protected]This jelly is a great way to add a little heat to my favorite dishes. I love it on chicken, fish, and even vegetables.
Michael Pomales
[email protected]I'm always looking for new and exciting recipes, and this one definitely fits the bill. I can't wait to try it!
Dubai city Munna
[email protected]This jelly is the perfect way to spice up my favorite dishes. I love it on tacos, burritos, and even pizza.
Fazlay Rabbi
[email protected]I've never made jelly before, but this recipe was so easy to follow. I'm so glad I tried it!
Tara Gurung
[email protected]This jelly is the perfect hostess gift. It's unique and delicious, and everyone loves it.
Bloody JJ
[email protected]I love the way this jelly pairs with grilled chicken. It's the perfect way to add a little flavor to my summer cookouts.
Aflal 123
[email protected]I'm not a big fan of spicy food, but this jelly is surprisingly mild. It's the perfect addition to my cheeseboard.
MalikMusadiq Nawaz
[email protected]This recipe is a keeper! I've already made it three times and it's always a hit.
George Mark
[email protected]I love this jelly! It's the perfect way to add a little heat to my favorite dishes.
Slowed Sounds
[email protected]I followed the recipe exactly and the jelly turned out too spicy for my taste. Next time I'll use less habanero peppers.
Endris Ousman
[email protected]This jelly is amazing! It's the perfect balance of sweet and spicy. I love it on toast, crackers, or even just by itself.
Jamez Coolster
[email protected]I've made this jelly several times now and it always turns out perfectly. It's the perfect gift for friends and family.
Ralph Carter
[email protected]This recipe is so easy to follow, even for a beginner. I highly recommend it to anyone who loves spicy jelly.
Roberto Ankinibom
[email protected]I made this jelly for a party and it was a huge hit! Everyone loved the unique flavor and the beautiful color.
Vai Mishu015
[email protected]This habanero pepper jelly is the perfect balance of sweet and spicy. I love the way it pairs with grilled chicken or fish.