Hasty Habanero Jelly

Notes: Other fresh chiles that work are West Indian hot (as hot as habaneros); milder but still hot cayenne, Fresno, jalapeño, Santa Fe grande, and serrano; and milder still Hungarian wax. If desired, double the amount of milder ones.
Makes 4 jars; 10 ounces each


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About 1 1/2 ounces habanero chilies
1 cup rice vinegar
1/4 cup sugar
4 jars (10 oz. each) apple jelly


1. Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/6-inch slivers.

2. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.

3. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.)

4. After 1 1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 51
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 13 g
Fiber 0.1 g
Sodium 6.4 mg