Apple Habanero Jelly Recipes

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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

PINEAPPLE HABANERO JELLY



Pineapple Habanero Jelly image

This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!

Provided by ssvinky

Categories     Jellies

Time 1h

Yield 12-14 4 oz. Jars

Number Of Ingredients 7

15 habanero peppers, seeded and divined (I typically use orange)
1 orange bell pepper (or a bell pepper the same color as the habanero)
4 cups pineapple, cubed
1 cup distilled white vinegar
5 cups sugar
3 ounces liquid fruit pectin
1 pinch salt

Steps:

  • In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
  • Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
  • Add Fruit Pectin, stir until dissolved.
  • Add Sugar, stir until dissolved.
  • Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
  • Remove from Heat and Skim Foam.
  • Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
  • Seal and process in boiling water bath for 5 minutes.
  • I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4

APPLE HABANERO JELLY RECIPE



Apple Habanero Jelly Recipe image

Provided by flippyfroggirl

Number Of Ingredients 6

3 1/2 cups apples, cored and diced
2 or 3 habanero peppers, depending on how spicy you like, seeded and chopped
3 cups water
7 1/2 cups sugar
1 tablespoon butter
8 tablespoon pectin

Steps:

  • Place apples in pot, cover with water. Bring to boil, reduce heat, cover, simmer til tender, about 5 min. Crush the apples and add the chopped habanero peppers. Simmer 5 more minutes. Transfer to strainer/sieve, let drip into bowl until all liquid is drained, pressing gently. Measure 5 cups apple juice and place back in pan, stir in sugar, add butter, bring to boil stirring constantly. Stir in pectin, boil 1 minute, stirring. Let stand 5 minutes, place into jars, cover, process 10 minutes, cool.

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