Habanero Pepper Jelly
Recipe type: Habanero Pepper Jelly
  • 8 half pint canning jars with lids and rings
  • 1½ cups cider vinegar
  • 6½ cups white sugar
  • 1 cup shredded carrot
  • ½ cup minced red bell pepper
  • 15 habanero peppers, seeded and minced
  • 1 pouch powdered pectin (ex. SureGel or Certo)
  1. Add habanero, red pepper, carrot, and vinegar to a large pot over medium heat. Slowly mix in pectin. Stir constantly and bring to a rolling boil.
  2. Add sugar and return to a rolling boil. Bring mixture to 220 degrees and check for doneness.
  3. Remove from heat. Skim off any foam from top.
  4. 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 ¼ 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.
  5. 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.
  6. Remove the jars from the stockpot and place 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).
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2017/12/14/4653/