Habanero Jelly

5.0(5)

From a recipe on pepperfool.com by Brent Thompson on 6/6/1996. I eat this on wheat thins with cream cheese and give it as holiday presents (only to people that I know love spicy foods).

by Meg Sweetland·published 2007-11-21

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Peppers

Servings

(6–7)

Total time

prep 1h

Calories / serving

951 kcal

Ingredients (5)

serves

3 orange bell peppersbell-pepper
5 -10 habanero peppers, orangehabanero-pepper
1 1/2 cups white vinegarvinegar
7 cups sugarsugar
1 (3 ounce) package liquid fruit pectinpectin

Instructions (7 steps)

01Remove stems, seeds and membranes from bell peppers.
02Remove stems only from habaneros.
03Put bell peppers, habaneros and vinegar in a food processor and process until smooth.
04Combine pepper mixture and sugar in a non-corrosive pot.
05Bring to a boil, reduce heat and simmer for 20 minutes.
06Add pectin, bring to a full rolling boil that won't stir down. Boil for 1 minute.
07Ladle into jars and follow proper canning procedures.

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Rich recipe — supports nutrition-aware planning.