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Habanero Pepper Jelly


I like the bright red color of red peppers for the Holiday season so I generally choose red, orange and yellow sweet peppers for my recipe. I prefer my jelly very hot and add 3-4 habanero peppers to the hot pepper mix. This year we went even hotter, adding 1 whole cup of ground habanero. It's easy to adjust the heat by using jalapenos instead but there's something tantalizing about the powerful habanero in this recipe.

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Rate this recipe 4.5/5 (26 Votes)


  • 1 cup ground red, orange and yellow sweet peppers
  • 1 cup ground habanero peppers
  • 12 cups sugar
  • 2 cups white vinegar (5% acidity)
  • 4 packages (3 ounces each) liquid pectin
  • Optional: 2-3 drops food red or green coloring
  • 12 half pint canning jars, lids and rims
  • Jar Preparation and Sterilization


Servings 15
Adapted from


Step 1

Wash the peppers and remove seeds and ribs, and cut into chunks.

Process each type of pepper, in batches, in a food processor until coarsely ground. Use rubber gloves when working with habanero and jalapenos.

Combine ground peppers, sugar, and vinegar in a large saucepan; bring to a boil. Boil 6 minutes stirring frequently. During the boiling process it's imperative you stand by and watch the hot liquid as it has a tendency to flow over. You do not want an eruption of hot liquid in your kitchen.

Stir in pectin and boil 3 minutes, stir frequently.

Remove from heat and skim off foam.

Pour hot jelly into hot sterilized jars, leaving ¼ inch head space. Wipe jar rims with clean damp cloth. Cover with metal lids and screw on bands; Process in hot water bath for 15 minutes. Makes 12 half pints.

Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel. Jars will make a distinctive "ping" sound when they've sealed correctly.

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