Ingredients
Peppers
- 6-8 habanero peppers
- 1 orange bell pepper
Other Ingredients
- 6 cups sugar
- 1 1/2 cups white vinegar
- 1 packet liquid pectin
- 1/8 tsp salt
Instructions
- Prepare the Peppers: Wearing gloves, remove the stem and seeds from the orange bell pepper. For the habanero peppers, remove stems and seeds if a milder heat is preferred. Roughly chop all peppers, then transfer them to a food processor. Pulse until minced but not pureed, ensuring a chunky texture.
- Cook the Jelly Mixture: In a large saucepan, combine the sugar, white vinegar, liquid pectin, salt, and the minced peppers. Stir well to mix all ingredients, then bring the mixture to a boil over medium heat. Stir constantly to dissolve the sugar completely. Once boiling and sugar is fully dissolved, remove from heat and skim off any foam that forms on the surface.
- Prepare Jars for Canning: Clean six half-pint jars and lids thoroughly with hot soapy water. Fill a large stockpot with enough water to cover the jars by 1-2 inches and place a rack on the bottom. Heat the water over medium heat to keep the jars warm until ready to fill.
- Fill and Seal Jars: Carefully remove hot jars from the water, shaking off excess water. Fill each jar with the hot jelly mixture, leaving a 1/4-inch headspace at the top. Remove any air bubbles by gently tapping the jars or using a non-metal utensil. Wipe the rims of the jars with a damp paper towel to ensure a clean seal, then place lids on and screw on rings until finger-tight.
- Process Jars in Water Bath: Place the filled jars back into the canner with boiling water, ensuring they are covered by at least 1 inch of water. Keep the water boiling and process the jars for 10 minutes at altitudes from sea level to 1000 feet. Adjust processing time according to altitude if necessary.
- Cool and Store: Remove jars carefully from the water bath and set them on a towel or cooling rack. Allow to cool completely until lids pop, indicating a proper seal. Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within one month.
Notes
- Processing times given are for altitudes from sea level up to 1000 feet; adjust times according to higher altitudes following canning guidelines to ensure food safety.
- Wearing gloves when handling habanero peppers prevents skin irritation from their intense heat.
- Skimming foam off the jelly mixture results in a clearer, more visually appealing jelly.
- Maintain cleanliness throughout the canning process to prevent contamination and spoilage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
