Strawberry Habanero Pepper Jelly
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
72 1 tablespoon servings
-
Calories
60 kcal
-
Course
Condiments
-
Cuisine
American
Strawberry Habanero Pepper Jelly
Description
This jelly starts by simmering fresh sliced strawberries with sugar to release their juice, which is then strained for clarity. The jelly mixture combines measured strawberry juice, diced red bell pepper, apple slices, finely chopped habanero pepper, sugar, apple cider vinegar, and butter. The mixture is boiled carefully to prevent overflow, then fruit pectin is added and boiled again for a minute to achieve proper gelling. Apple slices are removed, and foam skimmed for a clean finish. The jelly sets to a firm yet spreadable texture, balanced between the natural sweetness of strawberries and apples, acidity of vinegar, and the warm heat of habanero pepper.
This jelly makes about 4½ cups, suitable for canning or gifting, and adds a fruity-spicy element to meals, ideal with cheese or as a glaze.
Ingredients
For the strawberry juice:
- 2 quarts strawberry stemmed and sliced, fresh
- ½ cup granulated sugar
For the pepper jelly:
- 1½ cups strawberry juice
- 1 red bell pepper seeded and diced small, medium
- 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 fruit pectin 1 packet, CERTO brand pouch
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
- This recipe yields about 4½ cups of jelly, enough to fill nine 4-ounce jars.
- Use fresh ripe strawberries for best juice flavor; straining juice carefully ensures clarity.
- Watch the boiling process closely to prevent boil-over and stir constantly after adding pectin to achieve proper set.
- Remove apple slices before bottling and skim foam to improve jelly appearance and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
