Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.
Provided by Lunasea
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 64
Number Of Ingredients 7
Steps:
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g
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Kid Flash
[email protected]I love the flavor of this jelly, but it's a bit too runny for my taste. Next time, I'll cook it for a little longer.
Belinda Tembo
[email protected]This jelly is a great way to use up extra habanero peppers. It's also a great way to add a little spice to your favorite dishes.
Ak GAMAR
[email protected]I've been making this jelly for years and it's always a hit. It's the perfect gift for friends and family.
Uzair Dogar
[email protected]This jelly is a bit too spicy for my taste, but it's still delicious. I would recommend using half the amount of habanero peppers if you don't like spicy food.
Nina Rose
[email protected]I love this jelly! It's so easy to make and it's always a hit with my friends and family.
Nick Uhri
[email protected]This is the best pepper jelly I've ever had! It's the perfect balance of sweet and spicy.
Jayden Garcia
[email protected]I followed the recipe exactly and the jelly turned out perfectly. It has a beautiful color and a delicious flavor.
Abdirahman Hassan
[email protected]This jelly is a great way to add a little spice to your favorite dishes. I love using it on tacos, sandwiches, and even pizza.
Phyo Htet kyaw
[email protected]I've made this jelly several times now and it's always a crowd-pleaser. It's the perfect addition to any cheeseboard.
Louise Grech
[email protected]I love the flavor of this jelly, but it's a bit too spicy for me. Next time, I'll use half the amount of habanero peppers.
Puja Hajela
[email protected]This jelly is so versatile. I've used it on everything from chicken to fish to vegetables. It's always a hit.
Kyle Lawson
[email protected]I've never made pepper jelly before, but this recipe was easy to follow and turned out great. I'll definitely be making it again.
John C
[email protected]I made this jelly for a party and it was a huge hit! Everyone loved the flavor.
Khaliq King
[email protected]This habanero pepper jelly is the perfect balance of sweet and spicy. It's great on crackers, chicken, or fish.