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Habanero Pepper Jelly
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Enhance the appearance and crunch of spicy pepper jelly with grated carrots.
Ingredients:
  • 8 half pint canning jars with lids and rings
  • 1.5 cups cider vinegar
  • 6.5 cups white sugar
  • 1 cup shredded carrot
  • 0.5 cup minced red bell pepper
  • 15 habanero peppers, seeded and minced
  • 2 (3 ounce) pouches liquid pectin
Instructions:
  • Combine vinegar and sugar in a saucepan over medium-high heat, stirring until sugar dissolves. Add carrot and red bell pepper, bring to a boil, then simmer for 5 minutes. Stir in habanero peppers and simmer for an additional 5 minutes. Pour in pectin, boil for 1 minute while stirring constantly. Remove any foam from the jelly before serving.
  • First, immerse the jars and lids in boiling water for a minimum of 5 minutes to ensure they are sterilized. Next, carefully fill the hot, sterilized jars with the jelly, leaving about 1/4 inch of space from the top. Then, use a damp paper towel to clean the rims of the jars and remove any food particles. Finally, place the lids on top of the jars and seal them tightly with the rings.
  • In a large stockpot, fill halfway with water and bring to a boil. Carefully lower jars onto a rack in the pot, leaving 2 inches of space between them. Ensure water level is at least 1 inch above jar tops, adding more boiling water if needed. Cover and process for 5 minutes once the water reaches a full boil.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, leaving some space between each jar to cool. Once cooled, press the lid of each jar with a finger to make sure the seal is airtight (lid doesn't move).

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