This habanero pepper jelly recipe with grated carrots packs some real heat, making it a fiery accompaniment to meat, fish, sandwiches, or cheeseboard.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
82 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Step 3
Inspect eight half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until the jelly is ready. Wash new, unused lids and rings in warm soapy water.
Step 4
Stir sugar and vinegar in a saucepan over medium-high heat until sugar dissolved. Add carrot and red bell pepper: bring to a boil. Reduce heat to medium, and simmer, 5 minutes. Add habanero peppers and simmer 5 minutes longer. Pour in the pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
Step 5
Pack jelly into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
