Hot As Hell Habanero Zucchini Jelly Recipe

🔥 Warning: EXTREME HEAT! 🔥 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?

Prep Time 20 mins
Cook Time 55 mins
Calories 1441.9 kcal
Protein 8g
Rating 4.6 (15 Reviews)
Hot As Hell Habanero Zucchini Jelly 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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.

How to Make 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 ¼ 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