Habenero Jelly


  • 1-1/2 cups cider vinegar
  • 6-1/2 cups white sugar
  • 1/2 cup minced red bell pepper
  • 15 habanero peppers, seeded and minced
  • 2 (3oz) pouches liquid pectin


  1. Sterilize the jars and lids in boiling water for at least 5 minutes.
  2. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes.
  3. Add the habanero peppers and simmer 5 minutes longer.
  4. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly. (must work quickly as it hardens fast)
  5. Pour jelly into the hot, sterilized jars, filling the jars to within 1/4 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.


  1. Bring a large stock pot of water 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.
  2. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  3. 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).