Habanero Pepper Jelly

Loosely adapted from Williams Sonoma Art of Preserving

Ingredients

4 Jalapeno Peppers, roughly chopped

2 Habanero Peppers, roughly chopped

1 medium sized Walla Walla onion, roughly chopped

1 ½ teaspoons celery seeds

1 cup Cider Vinegar

4 cups Sugar

1 package (1.75 ounce) powdered Pectin

Directions

In a blender or food processer, combine the peppers, onion, celery seeds, and ¼ cup (ish) cider vinegar. Blend until finely chopped. Transfer to a large nonreactive saucepan. Add remaining cider vinegar and sugar. Bring to a full boil over medium heat. Once sugar has dissolved, pour in pectin while stirring. Bring back to full boil, boil for 1 minute. Remove from heat and let stand for 5-10 minutes.

Ladle jelly (carefully, it’s HOT) into jars.

The Verdict

This turned out really well. I was a bit nervous when it first went into the jars because it was very runny – more like syrup than jam. But after putting it in the refrigerator overnight – it did setup.

It was nicely spicy. Very good with a mild cheese on crackers (goat cheese, cream cheese, etc). We also mixed it with cream cheese and served it as a burger topping which was delicious.

I might try a slightly spicier batch next time with 3 habaneros – just to see.

I think other flavors would be great in it too…maybe ginger?,  berry?, lots of possibilities.