Ingredients for Habanero Jalapeno Pepper Jelly
- Habanero Peppers
- Jalapeno Peppers
- 1 medium zucchini
- 1 cup white vinegar
- 4 cups sugar (granulated)
- Liquid Pectin
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How to Make Habanero Jalapeno Pepper Jelly
- Wash and roughly chop 4-6 habanero peppers (remove stems and seeds for less heat, leave some for extra fire!), 8-10 jalapeno peppers (remove stems and seeds as desired), and 1 medium zucchini.
- In a food processor, combine the chopped peppers, zucchini, and 1 cup of white vinegar. Process until completely smooth.
- In a heavy-bottomed pot, combine the pepper and zucchini mixture with 4 cups of sugar and 1/4 cup of lemon juice. Stir well to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, reduce heat to low and simmer for 25 minutes, stirring occasionally, until the mixture thickens slightly.
- Stir in 1 pouch (1.75 oz) of liquid pectin. Bring the mixture back to a full rolling boil for exactly 1 minute, stirring constantly. This is crucial for setting!
- Remove from heat and carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims clean, place lids and rings on jars, and tighten fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check for a good seal by pressing down on the center of each lid; it should not flex.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1423g
Fat
0g
Carbs
120g
