I went to a Farmers Market one year and paid about $7.00 for a jar of hot pepper jelly.
It was delicious and I love it, but $7 bucks for an 8 oz jar of jelly seemed a bit pricey. My son’s smear the
stuff on everything. I knew it wouldn’t last long.
Then I started to think that I could totally duplicate that jelly. No problem. Piece of cake.
So I did. I created Habanero Ginger Jelly. This jelly has some intense heat. We’re not afraid!
Last year we devoured about 24 half pints of this stuff. My boys and the girls spread this on most sandwiches. Panini’s are kicked up a notch when spread with Habanero Ginger Jelly.
Before the baby of the family left for Paris she requested that I blog the jelly.
As you wish….
Creating your own pepper jelly is really quite simply.
First you will need a few canning supplies. Clean glass jars, with bands and new lids. Make sure they have been washed in soaping water and rinsed well. Just set them aside for now.
You will need a boat load of habanero peppers (about 8 large peppers), fresh ginger (2 pieces about 3-inches long), 6 cups sugar, 2-3 oz pkgs of liquid pectin, and 2 cups apple cider vinegar.
I just wanted to show your my pile of beauties. If you are afraid of habanero peppers, you may substitute with sweet red bell peppers (about 2) or jalapeno peppers (oh maybe 6).
Before you begin to cut into these babies, please put on some rubber gloves.
Cut the top off of the habanero.
As you can see I have borrowed my mothers pink “June Cleaver” rubber gloves.
Carefully remove the seeds and veins of the peppers.
I really love fresh ginger. Ginger on it’s own can carry some heat. I’m not holding back on the amount.
2 large pieces about 2-3 inches in length.
Peel the ginger.
I have a little more than 1/2 of a cup of each.
Toss into the bowl of a food processor.
Add 1 cup of the apple cider vinegar.
Turn the food processor on and blend until you have very small pieces of the ginger and the habanero.
Pour into a very large pot. You want to have room for the jelly to boil. Let me tell you about the mess you
will have on your cook top if the jelly boils over the sides of the pan.
**Warning: whatever you do…DO NOT inhale this stuff. It will not only clear your sinus’, but you will not have the ability to breath what so ever. This is lethal.
Add the remaining 1 cup of apple cider vinegar. Place the pot over medium heat.
Just dump in the 6 cups of sugar. Don’t act shocked. All jelly is about 5% fruit and 95% sugar.
Stir to dissolve the sugar.
Bring the mixture to a rolling boil. This is a boil that you cannot stir down. Boil for 5 minutes at a rolling boil.
It could take about 10 minutes to bring to a rolling boil.
Snip the tops of the pectin package and have it ready for when the jelly has finished it’s 5 minute boil.
I stand the packages up in a measuring cup.
While you are waiting for the jelly to come to a full boil, drop your 1/2 pint jars into a pot of water and bring to a simmer.
Hold them there until you are ready to fill them.
Place the bands and new lids in a large bowl.
Cover with boiling water. Let set until ready to use.
They jelly has been at a rolling boil for 5 minutes. It is now time to add the liquid pectin.
Pour 1 of pectin into the boiling jelly all at once. Squeeze the package to get out as much as
Stir to mix then bring to another rolling boil and boil for an additional one minute.
After the one minute, remove the pot from the heat. You will notice that some foam has formed on the top of the jelly. Carefully spoon off the foam.
Jelly is hot! Careful not to burn yourself.
Remove the jars from the hot water and place on a clean towel.
Carefully ladle the jelly into the hot jars.
This is a wide mouth funnel. I love it. It is a very valuable tool for canning.
You should have 6 1/2-pint jars of jelly.
Wipe around the mouth jars with a clean damp cloth.
Remove the lids from the hot water.
Place on top of the jars.
Screw on the bands…but not too tight.
Invert the jars of jelly and leave them for 10 minutes.
After 10 minutes tip them back right side up and leave them for 24 hours. Sometimes you will hear the
lids snap as they seal. Oh that is such a fabulous sound because you know they have sealed. You will also notice and slight indentation on the lid.
Leave the jars right where they are for about 24 hours. Don’t jiggle or tip the jelly. You would hate to do
anything to break that seal.
You now have 6 jars of beautiful jelly. Dang HOT beautiful jelly.
Habanero Ginger Jelly
8 Habanero peppers, seeds and stems removed
1/2 cup coarsely chopped fresh ginger
2 cups apple cider vinegar
6 cups sugar
2 – 3 oz pouches of liquid pectin
6 8-ounce glass jars
6 8-ounce glass jars
6 screw bands
In a large pot of simmering water, sterilize six 8-ounce jars in water until you are ready to use them.
In the bowl of a food processor combine habanero Process until fine.
In a large, heavy non-aluminum pot, add the habanero mixture. Stir in the remaining 1 cup of vinegar and sugar. Bring to a full rolling boil. That is a boil than cannot be stirred down. This could take 10-15 minutes. Let boil for an additional 5 minutes. Immediately add the liquid pectin. Bring back to a rolling boil. Boil for another 1 minute.
Meanwhile, pour boiling water over the lids and screw bands in a bowl and pour hot steaming water over them. Set aside until ready to use.
Remove the jelly from the heat and skim off any foam that may have appeared on the surface. Carefully ladle into the hot jars. Wipe the rim of the jars off with a clean damp cloth. Place lid and screw band on each jar. Do not screw the bands on real tight. Invert the jars over for about 20 minutes and then turn them upright. When you turn the jars over you will begin to hear the sound of the seal. Make sure all jars are sealed before storing. You will notice an indentation on the lid.
If you feel the need to process the jars. Place the jars in a large canner or pot cover to 1-2 inches of water. Bring the water to a boil and process for 5-10 minutes, depending on your altitude.
Makes 6 8-ounce jars.
Turn the heat up in your life this year with Habanero Ginger Jelly.