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Habanero Jelly

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Ronald Bauerlein | Guadalupe Valley EC

Jelly recipes are common and variations are easy. You can’t go wrong serving this sweet and spicy pepper jelly with the classic combo of cream cheese and crackers, but consider trying it on turkey, brie and baguette sandwiches, tossed with baby back ribs, or alongside grilled chicken thighs or roasted duck.

3/4 cup apple cider vinegar
3 1/4 cups sugar
1/4 cup finely chopped red bell pepper
8 habanero peppers, finely chopped
1 package (3 ounces) liquid pectin

1. Combine vinegar and sugar in a saucepan and heat over medium-high heat, stirring, until the sugar dissolves. Mix in carrots and bell pepper, and bring to a boil, 5 minutes. Add habaneros and boil an additional 5 minutes.

2. Remove from heat and add pectin, then return to a boil 1 minute, stirring constantly. Skim off any foam and divide the mixture among four sealable jars.

Makes four 8-ounce jars.

Cook’s Tips

Store unopened jars in the refrigerator, where they will keep for several months. Opened jars last up to one month.

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