Habanero Jelly

Habanero Jelly

  • Difficulty: moderate
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Recommended by Bryan Ladd


  • 1/2 pound habanero peppers, chopped
  • 4 cups granulated sugar
  • 1 1/4 cups cider vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 3 ounces liquid fruit pectin


  1. Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
  2. Scoop out the peppers and add to a large pan.
  3. Add sugar, vinegar, lemon juice, and salt.
  4. Bring to a boil then reduce heat to low and simmer for about 10 minutes.
  5. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
  6. If using food coloring, add it now and stir.
  7. Ladle jam into sterilized jars and cover.
  8. Process jars in a boiling hot water bath for 10 minutes.
  9. Remove and let cool overnight.