Peach Habanero Pepper Jelly

I am a huge fan of pepper jelly. I like to add it to marinades and sauces, to add a little sweet heat.  I also like to eat it straight up in Peanut Butter and Jelly Sandwiches.  Not to mention it is great with a little cream cheese on crackers. Pepper jelly is a pretty universal ingredient.  I have tried almost all of the different commercially available Pepper Jelly’s but they just are not hot enough or they are way too sweet.  So like any red blooded American, I decided that I could do it better myself.  Wow, I was right.  This pepper jelly is the best I have have ever eaten.  It is not too sweet, but has enough heat to let you know that it contains Habaneros.

Peach Habanero Pepper Jelly

Peach Habanero Pepper Jelly

In a large pot of boiling water, sanitize four ball pint jars, lids, bands and all filling equipment.  Keep the jars in the hot water bath until you are ready to fill.

Sanitize the jars

Cut the habanero peppers, disposing of the seeds and stems.  I would totally recommend doing this with a pair of rubber gloves on.  Dice up half a bell pepper removing the seeds, pulp and stem.

Peppers

Place the peppers and drained peaches in a food processor and puree.

Puree

In a medium sauce pan add the pureed peppers, sugar and vinegar.  Bring to a boil and simmer for 20 minutes.

Bring to a boil

Add the pectin, bring to a boil and cook for 1 minute.

Fill the jars

Remove from the heat and fill the prepared jars making sure to remove bubbles and leave a proper amount of head space.

Process the jars

Place the lids on and tighten the rings.  Place into a boiling water bath and process for 10 minutes.  Turn off the heat and allow the jars to cool in the bath for 5 minutes before removing.

Remove the jars from the bath and allow them to sit upright on a towel for 24 hours.  Once the 24 hours is up check each lid to see if the lids have created a seal.  If not the jars should be immediately reprocessed or refrigerated.  If the seal is good you can store them in a cool dry place for up to a year.  Don’t forget to label your jelly to make sure you know what you have on hand.

Peach Habanero Pepper Jelly

 

Peach Habanero Pepper Jelly
Author: 
Recipe type: Jelly
Cuisine: Condiments
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect mix of sweet and heat. Perfect for mixing in with your favorite sauce or marinade.
Ingredients
  • 2 - 15oz cans of peach halves, drained
  • 5 habanero peppers
  • ½ orange bell pepper, seeds and pulp removed
  • 2½ cups sugar
  • ½ cup vinegar
  • 3 Tbsp. fruit pectin
Instructions
  1. In a large pot of boiling water, sanitize four ball pint jars, lids, rings and all filling equipment. Keep the jars in the hot water bath until you are ready to fill.
  2. Cut the habanero peppers, disposing of the seeds and stems. Dice up half a bell pepper removing the seeds, pulp and stem.
  3. Place the peppers and peaches in a food processor and puree.
  4. In a medium sauce pan add the pureed peppers, sugar and vinegar. Bring to a boil and simmer for 20 minutes.
  5. Add the pectin, bring to a boil and cook for 1 minute.
  6. Remove from the heat and fill the prepared jars making sure to remove bubbles and leave a proper amount of head space.
  7. Place the lids on and tighten the rings. Place into a boiling water bath and process for 10 minutes. Turn off the heat and allow the jars to cool in the bath for 5 minutes before removing.
  8. Remove the jars from the bath and allow them to sit upright on a towel for 24 hours. Once the 24 hours is up check each lid to see if the lids have created a seal. If not the jars should be immediately reprocessed or refrigerated. If the seal is good you can store them in a cool dry place for up to a year. Don't forget to label your jelly to make sure you know what you have on hand.
This jelly was the perfect amount of sweet and heat.  You have to try this.

 

 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

3 Comments