Amazingly sweet and spicy, pepper jelly.
We have been making this particular pepper jelly for a few years now, but the past 2 summers were not kind to us on bearing fruit…this year we have a super huge batch of spicy Habernero’s!
I think its one of the best pepper jelly recipes out there, it is quite sweet, but with a really good blend of heat on the palate. Goes great with crackers, cheese or whatever you want to add a teaspoon of it on! Very easy to make, but be careful, these peppers are hot, so be sure sure to wear plastic gloves when you are chopping them, do not touch your eyes! Please enjoy…
Mango and Habernero Pepper jellyi
Super simple but so tasty Pepper Jelly
- 6-8 ripe haberneros , deseeded and chopped
- 1 cup of fresh mangos ( or 1 cup of frozen) cut into chunks
- 1 cup of Orange Juice
- 1 cup of Cider Vinegar
- 6 cups of sugar
- 1 pkt liquid Certo Pectin
- 12 x 125 ml canning jars
Directions1 – Add Mangos, chopped Haberneros, Orange Juice, Cider Vinegar to a blender and puree until smooth. 2 – Add all the ingredients to a large sturdy pot and add the sugar. 3 – Bring to a slow boil and boil for 8 minutes 4 – Then add the packet of liquid Pectin and bring back to a boil whilst stirring. 5 – In the meantime, bring a large clean pot of water to the boil, when boiling, add the 125ml jars and lids and boil for 2 minutes. 6 – Remove the jars and lids and set on a clean tea towel to drain. 7 – After 8 minutes of boiling, add the packet of Pectin and bring back to a boil, stirring constantly. 8 – Use a ladle to fill the jars within 1/4″ of the top. Add the seals and lids, tighten and turn upside down for 15 minutes. 9 – Flip the jars back and retighten the lid completely. The jelly is sealed when you cannot press down onto the lid. ( You should hear a “popping noise at sometime), If this does not happen with 24 hours, place those inside a fridge and use within a week.
Tip: Serve with Crackers, cheese, meats, anything you want!
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