Hot As Hell Habanero Zucchini Jelly Rezept

đŸ”„ Warning: EXTREME HEAT! đŸ”„ Dare to try this fiery habanero zucchini jelly? This recipe isn't for the faint of heart! Made with an abundance of garden-fresh zucchini and scorching habaneros, this jelly delivers an unforgettable flavor explosion. Perfect for those with a serious spice tolerance, it's ideal for adding a volcanic kick to BBQ sauces, glazes (chicken or pork are amazing!), cream cheese and crackers, or even a salad dressing. Impress (or scare!) your friends with this unique and unforgettable gift. Are you brave enough to handle the heat?

Vorbereitung 20 Min.
Kochzeit 55 Min.
Kalorien 1441.9 kcal
Eiweiß 8g
Bewertung Sei der Erste
Hot As Hell Habanero Zucchini Jelly 48

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-RedaktionskĂŒchenteam

Das Forktionary-KĂŒchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten fĂŒr Hot As Hell Habanero Zucchini Jelly

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Hot As Hell Habanero Zucchini Jelly? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Hot As Hell Habanero Zucchini Jelly

  1. Wash and roughly chop 1 pound of zucchini and 5-10 habanero peppers (adjust to your desired heat level). Remove stems and seeds from habaneros for less heat.
  2. Combine chopped zucchini and habaneros with 2 cups white vinegar in a food processor. Process until completely smooth.
  3. In a heavy-bottomed pot, combine the zucchini mixture with 4 cups granulated sugar and 1 teaspoon ground black pepper.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent burning. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
  5. Stir in 1 pouch (1.75 oz) liquid pectin. Bring the mixture back to a full rolling boil for 1 minute, stirring constantly.
  6. Remove from heat and carefully ladle the hot jelly into sterilized half-pint jars, leaving Œ inch headspace.
  7. Process the filled jars in a boiling water bath for 10 minutes. Adjust processing time based on your altitude. Remove jars and let cool completely. You should hear a satisfying “pop” as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

1435g

Fat

0g

Carbs

121g

HĂ€ufig gestellte Fragen

Wie lange dauert die Zubereitung von Hot As Hell Habanero Zucchini Jelly?

Hot As Hell Habanero Zucchini Jelly dauert insgesamt etwa 75 Minuten – ungefĂ€hr 20 Minuten Vorbereitung und 55 Minuten Kochzeit.

Wie viele Kalorien hat Hot As Hell Habanero Zucchini Jelly?

Hot As Hell Habanero Zucchini Jelly hat etwa 1441.9 Kalorien pro Portion, mit ungefĂ€hr 8 g Eiweiß, 121 g Kohlenhydraten und 1 g Fett.

Welche Zutaten brauche ich fĂŒr Hot As Hell Habanero Zucchini Jelly?

Die wichtigsten Zutaten fĂŒr Hot As Hell Habanero Zucchini Jelly sind Habaneros, Zucchini, Distilled Vinegar, Sugar, Liquid Pectin, 1 teaspoon ground black pepper. Die vollstĂ€ndige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben