Habañero Jelly Recipe: How to Make and Can Spicy Pepper Jelly at Home

Discover the perfect solution for a surplus of garden peppers with this Habañero Jelly recipe! Try spreading this spicy pepper jelly on freshly baked bread paired with a soft cheese. While the recipe accommodates any hot pepper variety, we personally adore the vibrant color and bold kick that Habañeros bring to the table. Turn your pepper surplus into a culinary delight with our easy-to-follow steps for making and canning this flavorful Habañero Jelly at home.

Ingredients
3/4 lb. habañero pepper
2 cups apple cider vinegar, divided
6 cups sugar
2 (3 ounce) envelops liquid pectin

Directions
1. After removing stems and seeds from habañeros, puree in food processor with 1 cup cider vinegar.
2.Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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