Habanero Jelly

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Habanero Jelly

Habanero Jelly


  • 3 large fleshy orange bell peppers
  • 5 to 10 ripe habanero peppers
  • 1 1/2 cups distilled white vinegar
  • 7 cups sugar
  • 9 fl oz liquid fruit pectin Certo or equivalent


  • Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.

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