Habanero Pepper Jelly Recipes

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HABANERO PEPPER JELLY - RECIPE



Habanero Pepper Jelly - Recipe image

Habanero pepper jelly is always good to have on hand. It is perfect for a simple morning spread on breakfast toast, of course, but youcan also use jelly as a sauce alternative. Just drop a spoonful over seared chicken or fish as a finisher. Enjoy the touches of sweet and heat.

Provided by Mike Hultquist

Categories     Appetizer

Time 20m

Number Of Ingredients 5

8-10 habanero peppers. minced
6 1/2 cups sugar
1 1/2 cups white vinegar
6 ounces liquid pectin
dash of salt to taste

Steps:

  • In a saucepan, add minced habaneros, sugar, vinegar, and salt.
  • Simmer 10 minutes.
  • Add liquid pectin and bring to a boil, stirring frequently.
  • Pour mixture into sterilized jars.

Nutrition Facts : Calories 128 kcal, Carbohydrate 32 g, Sugar 32 g, ServingSize 1 serving

HABANERO JELLY



Habanero Jelly image

Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.

Provided by Steve Cylka

Categories     Appetizer

Time 20m

Number Of Ingredients 6

3 orange peppers (, cored and seeded)
5-6 habanero peppers (, cored and seeded)
3 tbsp pectin crystals
2/3 cup white or cider vinegar
1/2 tsp butter or margarine
3 1/3 cups sugar

Steps:

  • Place all the peppers in a food processor and pulse until chopped finely.
  • Transfer the chopped peppers to a large pot with the remaining ingredients.
  • Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
  • Skim any foam which accumulates at the top and remove from stove element.
  • While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
  • Screw on lids and process in a boiling water bath for 10 minutes.

SPICY HABANERO JELLY



Spicy Habanero Jelly image

I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!

Provided by Rita1652

Categories     Jellies

Time 35m

Yield 7 1/2 pint jars

Number Of Ingredients 6

1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
6 ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
orange food coloring (optional) or red food coloring (optional)

Steps:

  • Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
  • Combine puree 1 cup vinegar and sugar in a large saucepan.
  • Bring to a boil and boil for 10 minutes stirring constantly.
  • Stir in pectin stirring while boiling hard for 1 minute.
  • Remove from stove and skim foam.
  • Stir in food coloring till eye appealing.
  • Or skip if you like as is.
  • Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
  • Adjust caps Process 10 minutes in boiling water canner.

HABANERO PEPPER JELLY RECIPE - (4.5/5)



Habanero Pepper Jelly Recipe - (4.5/5) image

Provided by Pagingdrstarling

Number Of Ingredients 8

1 cup ground red, orange and yellow sweet peppers
1 cup ground habanero peppers
12 cups sugar
2 cups white vinegar (5% acidity)
4 packages (3 ounces each) liquid pectin
Optional: 2-3 drops food red or green coloring
12 half pint canning jars, lids and rims
Jar Preparation and Sterilization

Steps:

  • Wash the peppers and remove seeds and ribs, and cut into chunks. Process each type of pepper, in batches, in a food processor until coarsely ground. Use rubber gloves when working with habanero and jalapenos. Combine ground peppers, sugar, and vinegar in a large saucepan; bring to a boil. Boil 6 minutes stirring frequently. During the boiling process it's imperative you stand by and watch the hot liquid as it has a tendency to flow over. You do not want an eruption of hot liquid in your kitchen. Stir in pectin and boil 3 minutes, stir frequently. Remove from heat and skim off foam. Pour hot jelly into hot sterilized jars, leaving ¼ inch head space. Wipe jar rims with clean damp cloth. Cover with metal lids and screw on bands; Process in hot water bath for 15 minutes. Makes 12 half pints. Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel. Jars will make a distinctive "ping" sound when they've sealed correctly.

HABANERO GOLD JELLY



Habanero Gold Jelly image

Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.

Provided by Jan in Lanark

Categories     Jellies

Time 45m

Yield 3 250 ml jars

Number Of Ingredients 7

1/3 cup finely sliced dried apricot
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced red pepper
1/4 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
3 cups white sugar
1 (3 ounce) envelope bernardin liquid pectin

Steps:

  • Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
  • Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
  • Add to apricots and stir in sugar.
  • Bring mixture to a full rolling boil.
  • Stirring constantly, boil hard for one minute.
  • Remove from heat and immediately stir in liquid pectin, mixing well.
  • Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
  • Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
  • Apply snap lids and process in boiling water bath for 5 minutes if you choose.
  • Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

Nutrition Facts : Calories 838.6, Fat 0.2, Sodium 8.6, Carbohydrate 213.2, Fiber 2.3, Sugar 209.3, Protein 1

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

HABANERO JALAPENO PEPPER JELLY



Habanero Jalapeno Pepper Jelly image

Make and share this Habanero Jalapeno Pepper Jelly recipe from Food.com.

Provided by mary winecoff

Categories     Jellies

Time 1h10m

Yield 4 pints

Number Of Ingredients 6

5 habanero peppers, stems removed
5 jalapeno peppers, stems removed
5 cups seeded cubed zucchini
1 1/2 cups vinegar
7 cups sugar
6 fluid ounces certo liquid pectin

Steps:

  • Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
  • Combine pepper and zucchini mixture in heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes.
  • Add pectin and bring to a full rolling boil for 1 minute.
  • Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

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