Habanero Pepper Jelly
Habanero pepper jelly is a real treat and not hard to make. It does have a kick but is very enjoyable, extrasensory perception. On a cracker with a little cream cheese! The jelly has a beautiful color and a great presentation. It makes great gifts but once you turn someone on to it, they will probably be hitting you up for more as it is quite addicting. There are two different methods to be found. One uses pineapple to temper the heat. Well, I am not a pineapple person so I prefer to use the other which uses carrots.
Prep time: 30 minutes
Cook time: 20 minutes
Additional time: 4 hours to cool
Total time: 4 hours 50 minutes
Ingredients:
8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
1 cup shredded carrot
½ cup seeded and minced red pepper
15 habanero peppers, seeded and minced- You can use some substitute. I have used some lemon drop peppers which are a bright yellow and have a decent heat, not as much as the habanero. Other hot peppers are more reddish. I don’t like to go with peppers that are much hotter than the habaneros but you can if you like.
2 (3 ounce) pouches liquid pectin- check use by date!!
Cautions:
These peppers are potent so please use gloves and use care while working with any hot peppers. Try to work in a well-ventilated area.
You are working with boiling water and hot jelly so use great care while handling any liquids and the jars.
Be sure to use fresh liquid pectin and check that use-by date as it is very frustrating to have the jelly fail if the pectin is too old. If the jelly is not set up for some other reason, it can still be used as a sauce or glaze.
Instructions
First, stir vinegar and sugar in a saucepan over medium-high heat until thoroughly dissolved. Next stir in carrot and bell pepper. Bring to a boil then reduce heat to medium and let simmer for 5 minutes, occasionally stirring. Add Habanero peppers and simmer for 5 more minutes. Pour in pectin and boil for a minute, stirring constantly. Skim and discard any foam from the jelly.
Your jars need to be prepared. Sterilize the jars and lids in boiling water for at least 5 minutes. The jelly can be poured into the hot sterilized jars, filling jars within ¼ inch of the top. Wipe the rims of jars with a moist paper towel to remove any residue and remove any foam remaining. Put lids on and screw on rings securely.
Now you need to process the jars. Fill a stock pot halfway with water. It helps to have a rack in the bottom to keep jars protected. Bring water to a boil over high heat. Lower the jars into the pot using a holder. Leave a space of 2 inches between each jar. Pour in more water if needed. You want the water level at least 1 inch above the top of the jars. Bring water to full boil, cover the pot, and process for 5 minutes.
Now the jars can be removed carefully and placed on a wood or cloth-covered surface, several inches apart, until cool. When they are cool, press the top of each lid with your finger to ensure the seal is tight and the lid does not move up and down at all.
Enjoy!!