Habanero Pepper Jelly

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine cider vinegar and sugar. Stir over medium-high heat until sugar is completely dissolved. (Approximately 3-5 minutes)

Recipe View 5 mins Stir in shredded carrot and minced red bell pepper. Bring mixture to a rolling boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

Recipe View 5 mins Carefully add the minced habanero peppers and continue to simmer for an additional 5 minutes, stirring frequently to prevent sticking. (Approximately 5 minutes)

Recipe View 1 mins Quickly pour in the liquid pectin and return to a full, rolling boil, stirring constantly for 1 minute. This is crucial for proper gelling. (Approximately 1 minute)

Recipe View 1 mins Remove from heat and skim off any foam that has formed on the surface using a clean spoon.

Recipe View 5 mins Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes. Keep jars hot until ready to fill.

Recipe View 1 mins Carefully ladle the hot jelly into the sterilized jars, leaving 1/4-inch headspace at the top.

Recipe View 1 mins Wipe the rims of the jars with a clean, damp paper towel to ensure a good seal. Place lids on the jars and screw on the rings until fingertip tight.

Recipe View 1 mins Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the filled jars into the pot using a jar lifter, ensuring there is at least 2 inches of space between the jars. Add more boiling water, if needed, so that the water level is at least 1 inch above the tops of the jars.

Recipe View 10 mins Bring the water to a full, rolling boil, cover the pot, and process for 10 minutes to ensure a proper seal.

Recipe View 12 hrs Carefully remove the jars from the stockpot and place them on a towel-lined surface to cool completely. Do not disturb them for at least 12 hours.

Recipe View 1 mins After 12 hours, check the seal on each jar by pressing down on the center of the lid. If the lid does not flex or pop, the jar is properly sealed. Any unsealed jars should be refrigerated and used immediately.