Ingredients for Hot As Hell Habanero Zucchini Jelly
- 5-10 habanero peppers
- 1 pound zucchini
- 2 cups white vinegar
- 4 cups granulated sugar
- 1 pouch (1.75 oz) liquid pectin
- 1 teaspoon ground black pepper
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How to Make Hot As Hell Habanero Zucchini Jelly
- 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.
- Combine chopped zucchini and habaneros with 2 cups white vinegar in a food processor. Process until completely smooth.
- In a heavy-bottomed pot, combine the zucchini mixture with 4 cups granulated sugar and 1 teaspoon ground black pepper.
- 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.
- Stir in 1 pouch (1.75 oz) liquid pectin. Bring the mixture back to a full rolling boil for 1 minute, stirring constantly.
- Remove from heat and carefully ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch headspace.
- 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