Habanero Jelly

So normally when I plant a garden, I plant a hot pepper (jalapeno) plant or two.  But this past summer, I went a little crazy and planted two jalapeno plants (which one turned out to be a cayenne pepper plant) and a habanero plant.  I wasn’t too sure why I did the habanero, because let’s face it, a little bit goes a LONG way with those suckers.  Anyways, since KB has a high tolerance for heat, I guess I thought it would be a good idea.  Until it started producing massive quantities of peppers.  I started giving them away, but even that wouldn’t help.  One of the girls that works for me told me I should dry them and then put them in a food processor with sour cream, salt and lime juice and it makes a good dip for chips.  I have yet to try that, but maybe stay tuned for a blog post on that because I do have some drying right now.

One of the ways I thought would be good to use my habaneros was in a batch of habanero jelly.  Which sounds good and in theory should use habaneros…but let’s face it, I only threw 5 in there.  I guess I either need to find a new way to use up massive quantities of peppers next year, or just plant a different plant.  LOL.

This habanero jelly was VERY easy to make and I canned it in some small jars because a little bit goes a long way.  My jelly didn’t set up as firm as I would normally like, but it’s OK, because I threw it in the refrigerator and it set up a little more.

In a food processor, combine orange bell peppers and habaneros.


Process until the peppers are pretty smooth.  You can leave some chunks if you like.


Place pepper mixture, vinegar, and sugar in a large pot.


Cook over medium heat until mixture starts to boil.  Cook for about 3-5 minutes.  Then add packet of pectin.  Continue to cook for another 3 minutes.



Remove from heat and skim foam from top.


Place in small jars and process in a hot water bath.


Enjoy!  This goes great over cream cheese for a spread for crackers!



5 orange bell peppers
5 habanero peppers
4 cups sugar
1 cup white vinegar
1 packet liquid pectin
*canning jars

In a food processor, process bell peppers and habanero peppers.  Add to a large pot.  Add sugar and vinegar and bring to a boil over medium heat.  Continue to cook for about  3-5 minutes.  Add packet of pectin and continue to cook for about 3 more minutes.  Remove from heat and skim foam.  Pour in jars and process in a hot water bath. Enjoy!  Goes great over cream cheese with crackers or in baked brie.