Habanero Pepper Jelly

Habanero Pepper Jelly

Made  times
Lunasea 2

"Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin."
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4 h 50 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).


  1. 118 Ratings

Most helpful positive review

Fabulous! I knew this was going to be a good recipe when I read the ingredients, but it's beyond good. I only had the powdered pectin which I added slowly, stirred frequently and used two boxe...

Most helpful critical review

I haven't tried it yet but the ingredients add up to almost four 8 oz. jars. How did you get eight 8 oz. jars? What did I do wrong? I must add that I'm a first time jelly maker. I'll update my r...

Most helpful
Most positive
Least positive

Fabulous! I knew this was going to be a good recipe when I read the ingredients, but it's beyond good. I only had the powdered pectin which I added slowly, stirred frequently and used two boxe...

I am giving this a 5 star because I think I did something wrong that was no fault of the recipe. I am new at making any kind of jam with my concentration being on pepper jams. I did not notice...

This is wonderful! I was looking for a way to use up our Habeneros from our garden and I made a small test batch of this. I wish I would have made more! While the carrots scared my bf, they en...

Awesome...I made this in October (picture posted by me) and I opened a jar on Christmas eve and it was a hit. Great with brie... and pretty much anything creamy. Try procuitto(sp?) wrapped pear...

very addictive, I added the seeded hot peppers to a food processor with a little of the vinegar and semi pureed before adding to the surgar mixture. The final heat w/ 15 peppers was just right ...

First time canning and it was a fun and delicious success! The only change I made was using Serrano peppers in place of Habaneros (we had a bumper crop this year) which turned out to be the perf...

We had bags of habaneros from the garden, and this was a great way to make use of them. The recipe came together very easily--though you may want to make sure you have plenty of ventilation when...

This recipe makes the best jelly. I love it with cream cheese and crackers. I would add one thing to the first step though, open all of the windows in your house. This is hot to make!

This recipe is wonderful and full of flavor and vibrant color. I had a can of roasted red bell peppers, so I tried subbing them for the raw in the recipe, the second time I made this jelly, and...

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