Hasty Habanero Jelly

Vegetarian
Vegan
Gluten Free
Dairy Free
Hasty Habanero Jelly
45 min.
40
85kcal

Suggestions


Are you ready to add a fiery kick to your favorite dishes? Look no further than this Hasty Habanero Jelly! Perfect for those who love to experiment with flavors, this vibrant jelly offers a delightful balance of sweetness and heat that will elevate your meals to a whole new level. Whether you're spreading it on crackers, using it as a dip, or pairing it with your favorite cheese, this jelly is sure to impress your guests or spice up your family dinners.

This recipe is not only quick to prepare, taking just 45 minutes, but it also caters to a variety of dietary needs. It is vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive choice for gatherings. With a generous yield of 40 servings, it’s perfect for big parties or for storing in your fridge to enjoy over the next three months.

What sets this jelly apart is the unique infusion of fresh habanero chilies, which provide a vivid orange hue and tantalizing flavor profile. The heat from these chilies is beautifully mellowed by the sweetness of the apple jelly and the tanginess of rice vinegar, creating a condiment that is as versatile as it is delicious. So grab your frying pan and get ready to create a stunning spread that will leave everyone asking for your secret recipe!

Ingredients

  • 40 oz apple jelly 
  • 1.5 ounces pepper flakes 
  • cup rice vinegar 
  • 0.3 cup sugar 

Equipment

  • frying pan
  • ladle

Directions

  1. Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cut chilies in half lengthwise. Slice out and discard veins and seeds.
  2. Cut chilies into 1/8- to 1/6-inch slivers.
  3. 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, about 7 minutes.
  4. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.)
  5. 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 3 months.

Nutrition Facts

Calories85kcal
Protein0.59%
Fat0.3%
Carbs99.11%

Properties

Glycemic Index
5.5
Glycemic Load
11.48
Inflammation Score
-1
Nutrition Score
0.72260870071857%

Nutrients percent of daily need

Calories:85.2kcal
4.26%
Fat:0.03g
0.04%
Saturated Fat:0g
0.02%
Carbohydrates:20.87g
6.96%
Net Carbohydrates:20.55g
7.47%
Sugar:15.06g
16.73%
Cholesterol:0mg
0%
Sodium:9.31mg
0.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.12g
0.25%
Vitamin C:4.02mg
4.88%
Copper:0.03mg
1.51%
Vitamin B2:0.02mg
1.34%
Fiber:0.33g
1.31%
Source:My Recipes