I recently had an abundance of Orange Habanero Peppers from one extremely prolific plan (40-50 ripe pods in the past week). So after making salsa, a basic vinegar hot sauce I decided to try my hand at a jelly. I made two small batches before I found the ratio of heat, flavor, and sweet. I found that the color was too pale, but I didn't want to add food coloring. So I used grated carrots to provide a stronger orange color. I would say the heat level is on a Raw Green Jalapeno through a Very Mild habanero but because of the other ingredients the heat is short lived. Leaving you with a sweet, fruity, spicy jelly that has a good mid-level burn that doesn't linger. Perfect for beginners or for people who don't want a "ring-of-fire" twice a day.
Uses for this Jelly:
- Great with crackers (w/ cream cheese for delicate folks)
- Great as a base for a BBQ sauce
- Great for a base for Hot Wings
- Personally I really like it on toast in the morning with a strong bitter coffee, wakes you up quickly!
Ingredients:
15-18 Medium Ripe Habanero Peppers
1 TBS Lemon/Lime Juice
1 Cup of Grated Carrot
1 Large Red Bell Pepper
1-1/2 Cups Apple Cider Vinegar
6 Cups of Sugar
6 Oz of Liquid Fruit Pectin
Equipment:
2 Large Stock Pots
2 Bowls (one for discard & one for staging ingredients)
Cheese Grater
Insulated Utensils (highly recommended)
Food Processor
Canning equipment (Jars, Lids, Rings, Etc.)
Knife
Directions:
1. Remove Stems From Habanero Peppers, and Red Bell Pepper
2. Seed & Quarter Red Bell Pepper
3. Grate Carrots until 1 Cup is available
4. Add 1/2 Cup Vinegar, Grated Carrots, Habanero Peppers, & Red Bell Pepper to food Processor
5. Puree until desired consistency is achieved
6. Pour Mixture into Stock Pot
7. Add remaining Apple Cider Vinegar & Lemon/Lime Juice
8. Bring Mixture to a boil. Boil for 3 minutes
9. Reduce Heat. Add Sugar to mixture and bring to a simmer. Stirring constantly
*****AT THIS POINT BE VERY CAREFUL MELTED SUGAR IS HOT AND IS DIFFICULT TO REMOVE BEFORE IT CAUSES BURNS****
10. Add Fruit Pectin, allow to continue Boiling for 1 minute.
11. Ladle into Jars and Process for 5 minutes at Sea-Level
Makes about 8/EA Half Pints
Be warned:
- Increasing or decreasing the sugar content will result in the Jelly not setting correctly
- Increasing the amount of Lemon/Lime Juice will create a bitter taste - Adding a small amount brings out the Hab's flavor
- Jelly sets quickly when allowed to chill. You must move quickly once you have added the Fruit Pectin.
I hope you guys enjoy this recipe.
Uses for this Jelly:
- Great with crackers (w/ cream cheese for delicate folks)
- Great as a base for a BBQ sauce
- Great for a base for Hot Wings
- Personally I really like it on toast in the morning with a strong bitter coffee, wakes you up quickly!
Ingredients:
15-18 Medium Ripe Habanero Peppers
1 TBS Lemon/Lime Juice
1 Cup of Grated Carrot
1 Large Red Bell Pepper
1-1/2 Cups Apple Cider Vinegar
6 Cups of Sugar
6 Oz of Liquid Fruit Pectin
Equipment:
2 Large Stock Pots
2 Bowls (one for discard & one for staging ingredients)
Cheese Grater
Insulated Utensils (highly recommended)
Food Processor
Canning equipment (Jars, Lids, Rings, Etc.)
Knife
Directions:
1. Remove Stems From Habanero Peppers, and Red Bell Pepper
2. Seed & Quarter Red Bell Pepper
3. Grate Carrots until 1 Cup is available
4. Add 1/2 Cup Vinegar, Grated Carrots, Habanero Peppers, & Red Bell Pepper to food Processor
5. Puree until desired consistency is achieved
6. Pour Mixture into Stock Pot
7. Add remaining Apple Cider Vinegar & Lemon/Lime Juice
8. Bring Mixture to a boil. Boil for 3 minutes
9. Reduce Heat. Add Sugar to mixture and bring to a simmer. Stirring constantly
*****AT THIS POINT BE VERY CAREFUL MELTED SUGAR IS HOT AND IS DIFFICULT TO REMOVE BEFORE IT CAUSES BURNS****
10. Add Fruit Pectin, allow to continue Boiling for 1 minute.
11. Ladle into Jars and Process for 5 minutes at Sea-Level
Makes about 8/EA Half Pints
Be warned:
- Increasing or decreasing the sugar content will result in the Jelly not setting correctly
- Increasing the amount of Lemon/Lime Juice will create a bitter taste - Adding a small amount brings out the Hab's flavor
- Jelly sets quickly when allowed to chill. You must move quickly once you have added the Fruit Pectin.
I hope you guys enjoy this recipe.
