Habanero pepper jelly – A Spicy-sweet spread

 Habanero pepper jelly is a tasty spread with a unique taste that is different from the traditional fruit jellies. If you are craving a spicy-sweet-sour jelly or spread to use on a variety of dishes, the Habanero jelly offers a perfect option. Made with one of the spiciest peppers in the world, this jelly may not appeal to everyone - especially the kids.  My recipe uses Liquid fruit pectin - you can find different brands. For easy reference, please click here. Habanero pepper jelly can be used in a variety of ways - 
  1. On toasted bread  
  2. On cornbread or biscuits
  3. With yogurt and nuts
  4. Mixed with ice creams (Vanilla)
  5. Add to fried potatoes or sweet potatoes  
  6. Candied carrots, brussels sprouts, onion, or Aubergine
Habanero peppers are one of the hottest chilis in the world. Habanero chilis are rated 100,000–350,000 on the Scoville scale. The spice levels of chili peppers are measured using “Scoville scale” and described in Scoville Heat Units (SHU). The Scoville heat unit is a measurement of the pungency (spiciness or “heat”) of chili peppers, based on the concentration of capsaicin (the main irritation causing compound in Chilis). To get an idea on a relative scale, the spice levels of serrano peppers varies from 6000-23000 SHU’s, Jalapenos is around 5000 SHU’s and Thai peppers vary between 50000-100000 SHUs.( as per Chilliworld website) But why Habanero peppers? There are many types of peppers available but Habanero peppers have a unique flavor and floral aroma that make them a popular ingredient in many dishes.   Handling the Habanero peppers :  This recipe calls for handling the peppers very carefully to avoid any injuries or burns.  I would recommend wearing gloves while working with these peppers and keeping hands away from the mouth, eyes, nose, and other exposed areas of skin. If your skin comes in contact with the chili peppers, follow the instructions as below:
  • Do not rub the area 
  • Use milk, baby shampoo, or an antacid liquid to wash the affected areas.
  • Use lidocaine gel or cream and gently spread on the affected area  
  • Liquids, such as milk and ice cream, which have a high-fat content, will help ease the sensation in the mouth, throat, and stomach.
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Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Cook Time: 30 mins
Servings 30
Description

A Jelly made with Habanero peppers, sugar, fruit pectin, and apple cider vinegar

Ingredients
  • 15 Habanero peppers
  • 1.5 cup Apple cider vinegar
  • 6 cup White Sugar
  • 3 oz Liquid fruit pectin ( I used Certo brand - one sachet)
  • 1 tsp Salt
  • Orange Food color - Just a pinch (Optional)
Instructions
  1. Equipment needed
    • Large saucepan to boil ( ensure there is enough room for the liquid to boil)
    • 4 Mason jars - to store the jelly (washed with hot water and dried)
    • Ladle and Funnel to transfer the liquid to mason jars after cooking
  2. Prepare the Habanero peppers
    • Clean the Habanero peppers with water and dry them completely
    • Remove the stalks
    • Wear gloves before you handle the cutting part
    • Cut the top part of the Habanero pepper
    • Using a knife or a spoon, scoop the seeds
    • Removing all the seeds and flesh from inside will help reduce the spice level
    • Using a kitchen blender or food processor, chop the habanero peppers into fine pieces. Do not make a puree. 

  4. Cooking the jelly
    • Add the finely chopped habanero peppers, sugar, apple cider vinegar, and salt to the saucepan
    • Bring this mixture to a boil on a stove
    • Keep stirring to avoid burning on the bottom layer
    • When the mixture comes to a rolling boil, reduce the heat to low
    • Add the Liquid fruit pectin and stir well
    • Keeping the stove on high, boil for one minute - keep stirring
    • Remove from heat exactly after one minute on continuous boiling
    • Remove the froth using a spoon or ladle
    • Let the mixture cool for 10 minutes before transferring to mason jars

  6. Transfer the mixture to mason jars and follow the steps for canning ( in case you want to store for longer duration)
      • Transfer the boiled jelly mixture to mason jars using a ladle and a funnel
      • Wipe clean the edges of the jars to ensure the lids form an airtight seal - this is essential if you want to store the jelly for a longer duration
      • Once transferred, let the jars cool down completely. Then keep the jars in the refrigerator for 12-24 hours for the jelly to set.
    • If you want to store the jelly for a longer duration, prepare the mason jars as per the canning instructions provided in this link
    • I didn't follow this process as I was not planning to store my jelly for longer than 2-3 weeks in a refrigerator
  7. Serving

    Habanero pepper jelly can be used in a variety of ways - 

    • On toasted bread  
    • On cornbread or biscuits
    • With yogurt and nuts
    • Mixed with ice creams (Vanilla)
    • Add to fried potatoes or sweet potatoes  
    • Candied carrots, brussels sprouts, onion, or Aubergine
Notes
  • The jelly can be stored for 2-3 weeks as long as it is stored in air-tight jars and in a refrigerator
  • If you would like to store for a longer duration, follow the instructions for canning  (Click here)

 

Keywords: Habanero, peppers, jelly, spread, preserve,
Read it online: https://www.mellowmasala.com/recipe/habanero-pepper-jelly-a-spicy-sweet-spread/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.