3 fresh habanero peppers 1 cup finely chopped orange, red or yellow sweet bell pepper 3 cups extra fine white sugar 1 cup white vinegar (5% acidity) 1 pouch CERTO liquid pectin
Take a pair of kitchen shears or a small paring knife and cut several small slits in each of the habaneros. This will allow the oil of the pepper to infuse the jelly as it is cooking.
Put the habaneros, bell peppers, sugar, and vinegar into a large saucepan and bring to a full rolling boil (one that does not stop when you stir it) over medium high heat.
Boil for a full 5 minutes. Stir the mixture constantly with a wooden spoon to avoid burning.
Remove pan from the heat.
Immediately stir in the pectin.
Remove the habaneros with tongs and discard.
Ladle the mixture into sterilized half pint canning jars, using a wide mouth plastic funnel, with two piece lids leaving 1/4 inch headspace.
Wipe rims with a clean, damp paper towel.
Apply prepared lids and rings; tighten gently. See manufacturer's instructions for how to prepare the lids and bands for the canning process.
Process in a boiling water bath canner, following manufacturer's instructions, for 10 minutes.
Remove jars to a wire rack to cool completely.
Store the processed jelly in a cool dry place for up to one year.
If you don't want to "can" the jelly for long term storage, you can ladle the hot mixture in sterilized heatproof glass jars with plastic caps, let it cool completely and store it in your refrigerator for up to 2 weeks.
Victoria's Notes: *I find it helpful to use a "flame tamer" on my gas stove's burner to prevent burning the jelly as it is cooking.
52 calories, 0 grams fat, 13 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes
I agree that even though this has habaneros in it it doesn't taste as hot as you'd imagine so you can use it in more applications. It's an excellent recipe that turns out perfectly every time for me.
Dec 15, 2009
Great easy recipe!!! I ususally make it as a double batch and use 9-10 habaneros then I add 1 cup of crushed pineapple. Make sure you use CERTO it wont set if you use anything else. Even with the extra habaneros it is tolerable to eat
Sep 10, 2009
I have been making this recipe for the past 2 years and love it! It results in a mildly hot jelly. I put it over cream cheese and serve as a dip with crackers, or just spread it over toast. I get rave reviews. The only change I make is to strain the micture when putting in the jars. It strains out the sweet peppers, which give a uniform golden color to the final jelly.