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Best Sweet Spicy Habanero Pepper Jelly for Easy Fall Canning

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This sweet spicy habanero pepper jelly is a perfect balance of fruity heat and sweetness, made with simple, real ingredients. It’s beginner-friendly for canning and incredibly versatile, from cheese boards to glazing chicken.

Ingredients

Scale
  • 6–8 medium fresh habanero peppers
  • 1 large red bell pepper
  • 1 cup apple cider vinegar
  • 6 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin
  • a pinch of salt

Instructions

  1. Wash canning jars, lids, and bands in hot soapy water. Place jars in canning pot, cover with water, and bring to a simmer (180°F). Keep hot. In a separate saucepan, simmer lids and bands. Wearing gloves, stem and roughly chop habaneros (leave seeds for heat or remove for milder). Core and roughly chop red bell pepper.
  2. In a food processor, combine chopped habaneros, red bell pepper, and 1/2 cup apple cider vinegar. Pulse until finely minced but not pureed, scraping sides as needed.
  3. In a heavy-bottomed pot, combine pepper mixture, remaining 1/2 cup apple cider vinegar, and 6 cups sugar. Stir over medium-high heat until sugar dissolves. Bring to a full rolling boil (a boil that doesn’t stop when stirred). Boil hard for 1 minute, stirring constantly.
  4. Remove pot from heat. Quickly stir in entire pouch of liquid pectin and pinch of salt. Return to heat and bring back to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. Mixture will foam.
  5. Remove from heat. Skim off foam with a metal spoon. Let jelly rest for 5 minutes.
  6. Using a jar lifter, remove hot jars from canning pot and place on a clean towel. Place a wide-mouth funnel on a jar. Ladle hot jelly into jar, leaving 1/4 inch headspace. Wipe rim clean with damp paper towel. Center lid on jar and screw on band until fingertip-tight.
  7. Using jar lifter, lower filled jars into simmering water in canning pot. Ensure jars are covered by 1-2 inches of water. Cover pot, bring to a full boil, and process for 10 minutes (adjust for altitude). Turn off heat and let jars sit in water for 5 minutes.
  8. Carefully remove jars from pot and place on a kitchen towel, leaving space between them. Do not touch for 12-24 hours. Listen for the ‘pop’ of lids sealing. After completely cool, press center of each lid; if it doesn’t flex, it’s sealed. Store unsealed jars in refrigerator.

Notes

Always wear gloves when handling habaneros. For a milder jelly, remove seeds and membranes. For a fruitier version, add 1 cup finely chopped mango and reduce sugar to 5 1/2 cups. For a smoky version, replace 2 habaneros with 2 chipotle peppers in adobo. For low-sugar (refrigerator only), use 3 cups sugar and low-sugar pectin. Sealed jars store up to 18 months in a cool, dark place; opened jars keep 3 months in the refrigerator.

Nutrition

Keywords: habanero pepper jelly, sweet spicy jelly, fall canning, homemade jelly, pepper jelly recipe, easy canning, gift idea

Find it online: https://ariaappetite.com/best-sweet-spicy-habanero-pepper-jelly-for-easy-fall-canning/