Here it is, the myth- the legend- the dream ... The JELLY that is incredibly sweet yet deliciously spicy all at the same time!It's PEPPER TIME around my house. My plants bought back in May, grown easily in pots are coming in. Honestly, I am not a fan of that HOT HOT HOT spicy nonsense that burns your mouth and nether-regions. That's a game for teen age boys to truth or dare their way into bleeding gums (and nether-regions). But I still grow a plants worth of Habanero Peppers just so I can make jelly.
I love having a few jars of this put up in late summer, but something that can be whipped out at a moments notice. Open the jar, add a brick of cream cheese and crackers and instant appetizers! And not just any... Sweet yet spicy, creamy with the crunch of the crackers.
And MEMORABLY DELICIOUS!
The recipe is easy to follow, not complicated at all and always sets up perfect! A great way to start your way onto the path of jelly making!
ENJOY!
Keep scrolling down for this easy to follow recipe...
Sweet and Spicy Habanero Pepper Jelly
Ingredients
- 3-6 Large Sweet Banana Peppers (Can use Orange Bell peppers... Even Green ones, but the jelly will change color)
- 5 Habanero Peppers, stems, seeds and white membrane removed
- 1-1/2 Cups Distilled White VInegar
- 7 Cups Sugar Sugar
- 9 Oz Liquid Certo Pectin
- Remove Seeds and Membranes from all peppers, rough dice peppers, being careful not to get the oils from the habanero peppers on your fingers... it BURNS!
- Put all Peppers and Vinegar into a blender and blend until smooth with tiny flecks of pepper floating in the liquid.
- Combine vinegar/Pepper puree with the sugar in a large non-corrosive pot, Bring to a boil then reduce to simmer and allow to simmer for 30 minutes, stirring occasionally (Make sure sugar has fully dissolved).
- Add Pectin and bring to a full rolling boil while stirring.
- Boil 1 minute. Remove from heat. Put in prepared sterilized jars and lids. Jelly will be safe in the refrigerator for up to 3 months (once opened, only for 1 week). Or use a water bath canning method and store for up to one year.
- .Serve chilled to room temperature as you would any jelly but works GREAT as an appetizer/dip when poured over a brick of cream cheese with crackers.
- And ENJOY!
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I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves. Small batch means I can usually finish a project in no more than an hour of hands on work and usually less. Easy DIY Projects that last a month or more... Great ideas for first time canners!
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