Strawberry Habanero Pepper Jelly
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
72 1 tablespoon servings
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Calories
60 kcal
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Course
Condiments
-
Cuisine
American
Strawberry Habanero Pepper Jelly
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This Strawberry Habanero Pepper Jelly is sweet, spicy and oh-so-delicious! It's fabulous paired with cheese and wonderful on a charcuterie board. It's also great with biscuits, muffins... and SO much more!
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Ingredients
For the strawberry juice:
- 2 quarts fresh strawberries stemmed and sliced
- ½ cup granulated sugar
For the pepper jelly:
- 1½ cups strawberry juice
- 1 medium red bell pepper seeded and diced small
- ½ medium apple (red, yellow or green) cut into 4 slices
- 3½ cups sugar
- 1 cup apple cider vinegar
- 1 habanero pepper finely chopped (see Café Tips above)
- ½ teaspoon butter
- 3 ounces CERTO Fruit Pectin pouch (1 packet)
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Instructions
For the strawberry juice:
- Combine sliced strawberries and sugar in a medium large pot over medium heat. Stir until berries begin to release their juice.
- Bring mixture to a full rolling boil and boil for 3 minutes, stirring frequently. Drain berry mixture through a fine strainer or a (regular strainer lined with several layers of cheese cloth) for 30-45 minutes until you have 1 ½ cups of clear berry juice.
For the pepper jelly:
- Combine exactly 1 ½ cups of strawberry juice, the vinegar, sugar, diced bell pepper, apple slices, habanero and butter in a large saucepan (at least 6-quart size). Stir and bring to a boil. Boil for 3 minutes, watching carefully to keep the mixture from boiling up over the top of the pot and stirring occasionally.
- Add Certo pectin and bring to a full, rolling boil (that can’t be stirred down.)
- Boil for exactly one minute, stirring constantly. Remove from heat and remove the apple slices with a slotted spoon. Skim off any foam with a metal teaspoon.
- Taste (be careful, it's hot!) and add more habanero if desired, to taste. Ladle into clean jars, leaving ½ inch headspace at the top.
- Cover jars and , if storing in the freezer, allow the jars to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 9 months.
- Jelly can also be processed with a hot water bath at this point, using these directions.
Notes
- See Café Tips above in post for lots of additional information and specific tips for making this recipe.
- Makes about 4½ cups of jelly or 9 4-ounce jars.
Nutrition Information
Show Details
Calories
60kcal
(3%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
1mg
(0%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
58IU
(1%)
Vitamin C
21mg
(23%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 721 tablespoon servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 21mg | 23% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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