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Spicy Habanero-Mint Jelly

Spicy Habanero-Mint Jelly

Recipe from Pam Lolley, SL test kitchen. "Most pepper jellies are too sweet and mild. But the mint and habaneros make this one special. I use it in vinaigrettes, to glaze meats, and even on grilled cheese. Add another pepper for extra spice."

 

This recipe goes with Spicy Habanero-Mint Jelly on Cream Cheese

Southern Living AUGUST 2012

  • Yield: Makes 9 (8-oz.) jars
  • Hands-on:45 Minutes

Ingredients

  • 1/2 cup firmly packed fresh mint leaves
  • 1/2 cup water
  • 1 1/2 pounds red bell peppers, seeded and coarsely chopped
  • 3 habanero peppers, seeded and coarsely chopped
  • 1 small onion, coarsely chopped
  • 1/2 cup white vinegar
  • 7 cups sugar
  • 1 cup white vinegar
  • 3 tablespoons fresh lime juice
  • 2 (3-oz.) packages liquid pectin

Preparation

Bring mint leaves and water to a boil in a saucepan. Remove from heat, cover, and let stand 30 minutes. Meanwhile, process red bell peppers, habanero peppers, onion, and 1/2 cup white vinegar in a food processor until finely chopped. Pour mint mixture through a wire-mesh strainer into a large Dutch oven, pressing mint with a wooden spoon to release flavors. Discard mint. Add pepper mixture, sugar, 1 cup white vinegar, and lime juice to Dutch oven. Bring to a boil over medium-high heat, stirring often; boil, stirring constantly, 2 minutes. Remove from heat, and stir in liquid pectin. Return to heat, and bring to a boil, stirring often. Boil, stirring constantly, 1 minute; remove from heat. Let stand 5 minutes; skim off foam with a metal spoon, if necessary. Pour hot mixture into 9 (8-oz.) hot sterilized jars, filling to 1/4 inch from top. Seal and process as directed (see below), reducing boiling time in Step 3 of canning instructions to 5 minutes. Let stand at least 7 days before serving.

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Step 1: Sterilize.

Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.

Step 2: Prepare Recipe.

Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Step 3: Seal & Process.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 5 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

*Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.

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