Spicy Habanero Pepper Jelly Recipe

Ingredients

• 8 half pint canning jars with lids and rings
• 6.5 cups white sugar
• 1.5 cups cider vinegar
• 1 cup shredded carrot
• 0.5 cup minced red bell pepper
• 15 habanero peppers, seeded and minced
• 2 (3 ounce) pouches liquid pectin

Instructions

1. Check 8 (half-pint) jars for damage, discarding any with cracks or rust. Keep jars in simmering water until ready to fill. Wash new lids and rings in warm, soapy water.
2. In a saucepan, combine sugar and vinegar over medium-high heat. Cook and stir until the sugar dissolves completely. Add carrot and bell pepper, then bring to a boil. Reduce heat to medium and simmer for 5 minutes. Stir in habaneros and simmer for another 5 minutes. Stir in pectin and boil for 1 minute, stirring constantly. Skim off any foam from the jelly.
3. Fill the hot, sterilized jars with jelly, leaving ¼ inch of space at the top. Use a clean knife or spatula to remove air bubbles from the insides of the jars. Wipe the rims with a damp paper towel to ensure they are clean. Place lids on top and screw rings on tightly.
4. Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil, then carefully lower the jars into the boiling water, spacing them 2 inches apart. Add more boiling water to ensure the jars are covered by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 5 minutes.
5. Remove the jars from the pot and place them on a cloth or wood surface, spacing them a few inches apart. Allow them to cool for 4 to 24 hours. Check the lids by pressing the centers to ensure they don't move. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 82 kcal
• Fiber Content: 0 g
• Sugar Content: 21 g
• Sodium Content: 2 mg
• Protein Content: 0 g
• Carbohydrate Content: 21 g
• Unsaturated Fat Content: 0 g