Texas Habanero Jelly Recipe

Habanero Jelly Recipe


  • 1 1/2 Ounce habanero Chilies
  • 1/4 Cup Sugar
  • 1 Cup Rice Vinegar
  • 4 10 Ounce Jars Apple Jelly


Rinse chilies and cut off stem ends. It is best to wear gloves while preparing peppers and avoid contact to your eyes.

Cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8 and 1/16 inch slivers. Put chilies, vinegar, and sugar in a 4 to 5 quart pan. Bring to a boil over high heat, stirring often and boil until mixture is reduced to about 1/3 cup. This process should take about 7 minutes.

Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly into clean hot jars (or if you prefer, into some of your own personal type jars which will make it better for gift giving) to within ¼ inch of the rims. Wipe rims clean and screw lids onto the jars. (See Hints Below) If there is a little extra jelly, pour into a small dish and cover when cool.

After 1 1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool use or store in the refrigerator up to three months.


It is very important to always seal your jelly jars if you plan on storing them. There are two methods for doing this. When you’re making a small batch like we have described above, after you have filled all the jars and placed lids on them, put them in a large pan, add enough water to whereas you cover the lids and bring to a boil for approximately 10 minutes. Once you remove from boiling water the lids will start sealing within 5 minutes. The other method is to merely turn the jars upside down and rotate approximately every 20 minutes to keep the pieces of fruit well mixed until you hear the lids pop/seal. The way to test this is to push down on the top of the lid. If you can push down on the lid the jar is still not sealed, so you should continue turning the jars. Takes a little more time but either way works! Enjoy!!

Cooks Notes:

If you prefer a milder jelly use Jalapenos. If your prefer a little more heat, please try the Serranos. Either way, you love this habanero jelly recipe on all of your pork dishes or just as a plain jelly.


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