Hot (Habanero) Pepper Jelly

The complete jars of pepper jelly.

What to do with a bumper crop of habanero peppers? Make hot pepper jelly. And oh my goodness!  This is hot hot jelly.  So yummy. Really like it hot? Add more peppers for hotter jelly.  And well, you guessed it, less peppers for a milder jelly. I recommend tasting a tiny bit of the peppers you have to determine how hot they are.  Some years I grow insanely hot peppers. Other years they are hot but not insanely hot. Or you can switch out the habaneros for jalapeños. Of course then you really should switch to green bell peppers, double the amount of green peppers, and omit the carrots. So, basically it would be  an entirely different recipe. But who hasn't done that?  

This recipe will fill about 11-12 half pint canning jars. Make sure that you sterilize the jars and lids by boiling them in water for at least five minutes. 

This is really important---- wear gloves while cleaning, seeding, and chopping the hot peppers. You know as soon as you start chopping your nose is going to itch. No matter what don't scratch your nose or rub your eyes with pepper juice on your gloves. You will regret it for hours. Not that I would know from experience. 

So, I eat this jelly straight from the jar..... You can also use the jelly in a glaze for oven roasted or grilled salmon, it is incredible over cream cheese, and it is amazing slathered on bacon before you cook it. You can also use it in a recipe for candied bacon and in a glaze for baked ham. Finally, I love it with butter on freshly baked biscuits. There are so many possibilities. It also makes a great gift. Please note, this is one of those recipes where it is best not to use powdered pectin in place of liquid. 

Ingredients

•  3 cups (710 ml) cider vinegar

•  10 cups (2,000 grams) white sugar

•  2 cups (220 grams) finely shredded carrot

•  1 cup (120 grams) minced red, orange or yellow bell pepper

•  20-25  (60 grams) habanero peppers, seeded and minced (I added three yellow cayenne peppers)

•  4 (3 ounce) pouches liquid pectin 

Method

Chop all of the peppers and carrots. The carrots and bell peppers in one bowl and the hot peppers in another bowl. You don't want to be madly chopping pepper while the sugar is dissolving in the vinegar. 

There was a fair bit of chopping. Wear gloves when chopping the hot peppers.

Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. 

Adding the carrot and bell pepper.

Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin and boil for 1 minute, stirring constantly. 

Boiling jelly after the pectin was added.

Skim and discard any foam from the jelly.

Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. (We put the jars on a cookies sheet t make clean up easier).  Top with lids, and screw on rings.

In a perfect word you would place a rack in the bottom of a large stockpot and fill the pot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Remove by pulling the rack out of the water.

If you live my world and can't find the rack for the jars, then fill the pot three fourths of the way with water. Bring to a boil over high heat, then carefully lower the jars into the pot. (I did half the jars at a time).  Leave at least 2 inches of space between the jars.  Bring the water to a full boil, cover the pot, and process for 5 minutes.  Carefully and skillfully remove each jar by using a spoon and tongs or a strainer and tongs (it can be done). 

Place the jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, verifying that the seal is tight (lid does not move up or down at all). If there is a jar that does not seal properly, put it in the refrigerator and use it first.