Jalapeño habanero pepper jelly 🌶️🫑
* 1 cup finely chopped hanenero peppers. (Leave seeds in pepper)
* 1 1/2 cup finely chopped bell pepper
* 1/2 chopped / crushed pineapple , drain as much juice as possible
* 1 1/4 cups apple cider vinegar
* 1 1/2 box of surejell
* 2 -3 cups organic sugar
* 1 cup honey
* 1/2 teaspoon fine sea salt
Instructions
* Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm water then let soak in water on low heat until ready to place on jars , and set bands aside.
* Combine bell peppers, habanero peppers , pineapples and vinegar in a large saucepan. Gradually stir in pectin.(surejell)
Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 5 minutes.
* Add sugar and honey. Next bring mixture to a rolling boil. Boil for 10 minutes, stirring constantly. Mixture should be bubbling . Remove from the heat. Stir in salt. Skim foam off top if necessary( I’ve never had to do this but still possible )
* Next Ladle hot jelly into hot jars, leaving 1/4 to 1/2 headspace. Wipe rim with warm rag and dry rims quickly. Now remove lids from heat let the water roll of lids and place lid on jar. Next Screw band on until fingertip-tight. Place jar in boiling water canner.
* Process jars for 10 minutes. To process Place jars in large pot full of water (water should cap the jars ). Then bring to boil set a ten minute timer and relax you are almost there ! Remove jars and cool.
* Your seal should make an audible click shortly after removing from boiling water . Sometimes they can take longer and that’s okay ! If all haven’t “clicked “ Check seal after 24 hours. They should all be “down” or “sealed” meaning Lid should not pop up and down when center is pressed. In 24 hours the mixturer should be a jelly and not watery . If it looks like jelly …. YOU DID IT ! Crack one open pour over some cream cheese and enjoy.
*****if it’s watery DO NOT BE DISCOURAGED DO. OT THROW OUT. You just need more surejell . Repeat steps of sterilizing jars and bring mixture to a boil and add more surejell !!!!
Making your own jalapeño habanero pepper jelly can be a fun and rewarding culinary adventure. Not only is it packed with flavor, but it’s also a great way to preserve the heat of fresh peppers and enjoy them well beyond the growing season. When making this jelly, choose ripe and vibrant peppers for the best flavor. You can customize the heat level by adjusting the amount of habanero peppers used—more for spice, less for a milder taste. The addition of pineapple balances the heat with its sweetness, creating a complex flavor profile that pairs perfectly with meats, cheeses, and crackers. Ensure your jars are properly sterilized to avoid any spoilage, and remember to check the seals after processing. If the jelly doesn't set, don't worry! Simply reheat the mixture, add more pectin as needed, and process again. This jelly also makes for an excellent homemade gift; consider including a nice cheese or cracker pairing to create a charming gift basket. Overall, this jalapeño habanero pepper jelly is not only a great addition to your pantry but also a versatile creation that can elevate any dish or occasion.
