Habanero pepper jelly – A Spicy-sweet spread

Cooking Method ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Total Time: 13 hrs
Servings 30

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

  • 15 Habanero peppers
  • 1.5 cups Apple cider vinegar
  • 6 cups White Sugar
  • 3 ounces Liquid fruit pectin ( I used Certo brand - one sachet)
  • 1 teaspoon Salt
  • Orange Food color - Just a pinch (Optional)
  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. 
  3. 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
  4. 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
  5. 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
  • 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,
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.