Habanero Pepper Jelly

Our family loves pepper jelly. We serve it as an appetizer with cream cheese and crackers. It's easy to make, and it's a great homemade holiday gift too. This year we made it with an abundance of habanero peppers fresh from my sister-in-law's garden.

Printed water bath canning directions are usually included in each package of pectin, and you can also find the complete instructions online. If you have never used a water bath canning method to can jams or jellies before, make sure to read these instructions before you start your Habanero Pepper Jelly recipe.

Tips for Working with Habanero Peppers in the Kitchen

If you haven't handled habanero peppers in the kitchen before, keep in mind these must-follow rules when cooking with habanero peppers:

1. Wear disposable gloves.
2. After handling (even with gloves), wash your hands thoroughly. I use Dawn dishwashing detergent to ensure that any oils that may have made their way onto the skin are absorbed and washed away.
3. Do not touch your eyes after handling these peppers.

Habanero Pepper Jelly

3 cups of seeded and finely diced red bell peppers (about 4 peppers)

1 cup of seeded and finely diced habanero peppers (about 20-30 habaneros)

1 cup apple cider vinegar

1.75 ounce package of powdered pectin

5 cups granulated sugar

1/2 teaspoon butter, to reduce foaming (optional)

7 half pint (8 oz.) glass preserving jars with lids and bands

1. In a large pot, combine diced peppers and vinegar.
2. Stir pectin into mixture and add butter. Bring to a full rolling boil, stirring constantly. Pay careful attention to the pot to ensure that it does not boil over.
3. Add sugar to mixture. Return to a full rolling boil and boil for exactly one minute, stirring constantly.
4. Remove from heat.
5. Skim off any foam with a metal spoon and ladle into sterilized jars. 
6. Follow water bath canning directions to complete the canning process. Process Habanero Pepper Jelly for 10 minutes.
7. Recipe yields 7 half pint jelly jars.

Notes:

Jam and jelly recipes are finicky, so these types of things can cause your recipe not to set:

• Doubling the recipe.
• Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar.

Serve Habanero Pepper Jelly:

• as an appetizer with cream cheese on crackers
• as a glaze over pork chops while grilling
• as a glaze for cocktail meatballs
• on biscuits, peasant bread, or cornbread, fresh from the oven
• as a sauce for hot wings
• instead of your usual topping on baked brie
• as a glaze on baked ham
• as a dipping sauce with chicken tenders

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