Photo: Gabriel Gurrola
Habanero Pepper Jelly
7 ingredients
30 min + 20 min
8 half pint jars
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
122
Calories
2g
Protein
1g
Fat
28g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 half pint canning jars with lids and rings
- 1 1/2 cups cider vinegar
- 6 1/2 cups white sugar
- 1 cup shredded carrot
- 1/2 cup minced red bell pepper
- 15 habanero peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes