Habanero Jelly

Habanero Jelly


Red Bell Peppers, stemmed, seeded, chopped                            2ea.
Orange Bell Peppers, stemmed, seeded, chopped                       1ea.
Habanero chili, stemmed, seeded, chopped                                 1 ea.
Sugar (divided)                                                                           3 ¼ cups
White vinegar                                                                             ½ cup
Cider vinegar                                                                              ½ cup
Salt                                                                                             ½ tsp
Butter                                                                                         1 Tbsp
Pectin                                                                                         1.75 oz



1 In a medium sauce pot, combine all of the peppers, 3 cups of the sugar, both vinegars, the salt, and the butter.

2 Bring this pepper mixture to a simmer over medium heat and cook for 8 minutes.

3 Combine the sugar and the remaining ¼ cup of pectin in a small bowl and set aside.

4 When the chopped peppers have softened, take the mixture off of the heat.

5 Using an immersion (stick) blender, puree the mixture to the desired smoothness.

6 Place the mixture back on the heat and return to a simmer.

7 Using a whisk, mix the pectin mixture into the pepper mixture and stir vigorously.

8 When the mixture thickens (approx 2-3 minutes), pour the hot jelly into sterilized canning jars and process using the hot water bath method.