Ingredients for Spicy Habanero Jelly
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How to Make Spicy Habanero Jelly
- Puree 2 cups of habanero peppers (remove seeds for less heat) and 1 cup of white vinegar in a blender until smooth.
- Combine the pepper puree, 1 cup of white vinegar, and 4 cups of sugar in a large saucepan.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for 10 minutes, still stirring continuously.
- Stir in 1 package (1.75 oz) of liquid pectin. Continue to boil hard for 1 minute, stirring constantly.
- Remove the saucepan from the heat and carefully skim off any foam that has formed on the surface.
- (Optional) Stir in a few drops of red food coloring until you achieve your desired color.
- Ladle the hot jelly into sterilized, hot half-pint jars, leaving 1/4 inch headspace at the top of each jar.
- Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- Remove jars and let them cool completely. You should hear a popping sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
693g
Fat
0g
Carbs
58g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Low Protein Healthy Jellies Appetizers Canning Condiments Etc Vegetables Low Fat Dips Spreads Food Processor Blender Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Peppers Equipment Small Appliance Number Of Servings Technique Water Bath
