Habanero Jelly

This jelly is vibrant orange and is deceptively spicy. It truly packs a lot of heat but is also very sweet as well. It is perfect to spread it on a cracker with some cream cheese.

Habanero Jelly-4

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5 from 1 vote

Habanero Jelly

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 250ml jars
Author Steve Cylka


  • 3 orange peppers , cored and seeded
  • 5-6 habanero peppers , cored and seeded
  • 3 tbsp pectin crystals
  • 2/3 cup white or cider vinegar
  • 1/2 tsp butter or margarine
  • 3 1/3 cups sugar


  • Place all the peppers in a food processor and pulse until chopped finely.
  • Transfer the chopped peppers to a large pot with the remaining ingredients.
  • Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
  • Skim any foam which accumulates at the top and remove from stove element.
  • While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
  • Screw on lids and process in a boiling water bath for 10 minutes.


If using the FreshTECH, use the instructions here in place of steps 2-4.
Sprinkle pectin evenly bottom of the pot fitted with the stirrer. Add peppers, vinegar and butter on top of the pectin. Press the Jelly button and press the - (minus) button, until the time reads 23 minutes. Press enter to start the machine. Wait 4 minutes for the machine to beep. Add the sugar and cover with the lid.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  2. I wish I could eat that entire jar… I love pepper jellies… and the hotter the better. 🙂

  3. Hi, again. I love your recipes, thanks for sharing… is the orange pepper on this one the orange bell pepper?

  4. Sounds delicious! I have a bunch of red habaneros that are so hot I don’t know what to do with them but I would like to try this recipe! Do you have recommendations for making it in a Cuisinart automatic bread maker? There is only a jam function and does not allow for time adjustment. Thank you!

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