Ingredients for Habanero Garlic Jelly
- 8-10 habanero peppers, finely minced (wear gloves!)
- Red Bell Pepper
- 1 cup minced garlic
- 2 cups white vinegar
- Fresh Lime Juice
- 4 cups granulated sugar
- Yellow Food Coloring
- Liquid Pectin
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How to Make Habanero Garlic Jelly
- Wash and finely mince the habaneros while wearing gloves. Measure all ingredients before you begin.
- In a VERY large, heavy-bottomed pot (mixture expands significantly), combine the minced habaneros, garlic, vinegar, sugar, and water.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
- Once boiling, add the Certo pectin and stir vigorously for 1 minute.
- Continue boiling hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized jars, leaving ¼ inch headspace.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude; consult a canning guide).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal.
- Once completely cooled, check seals. Store sealed jars in a cool, dark place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
973g
Fat
0g
Carbs
84g
