Best Habanero Jell O Surprise Recipes

Pineapple Habanero Jelly image

Provided by ssvinky

Categories Jellies

Time 1h

Yield 12-14 4 oz. Jars

Number Of Ingredients 7

15 habanero peppers, seeded and divined (I typically use orange)
1 orange bell pepper (or a bell pepper the same color as the habanero)
4 cups pineapple, cubed
1 cup distilled white vinegar
5 cups sugar
3 ounces liquid fruit pectin
1 pinch salt

Steps:

In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
Add Fruit Pectin, stir until dissolved.
Add Sugar, stir until dissolved.
Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
Remove from Heat and Skim Foam.
Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
Seal and process in boiling water bath for 5 minutes.
I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4

Spicy Habanero Jelly image

Provided by Rita1652

Categories Jellies

Time 35m

Yield 7 1/2 pint jars

Number Of Ingredients 6

1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
6 ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
orange food coloring (optional) or red food coloring (optional)

Steps:

Hot As Hell Habanero Zucchini Jelly image

Provided by Rita1652

Categories Peppers

Time 55m

Yield 4 pint jars

Number Of Ingredients 5

10 habaneros, only stems removed
5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
1 1/2 cups distilled vinegar
7 cups sugar
2 -6 fluid ounces certo liquid pectin or 2 -6 fluid ounces ball fruit jell

Steps:

Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
Bring to a boil and simmer for 25 minutes.
Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Apple Habanero Jelly Recipe image

Provided by flippyfroggirl

Number Of Ingredients 6

3 1/2 cups apples, cored and diced
2 or 3 habanero peppers, depending on how spicy you like, seeded and chopped
3 cups water
7 1/2 cups sugar
1 tablespoon butter
8 tablespoon pectin

Steps:

Place apples in pot, cover with water. Bring to boil, reduce heat, cover, simmer til tender, about 5 min. Crush the apples and add the chopped habanero peppers. Simmer 5 more minutes. Transfer to strainer/sieve, let drip into bowl until all liquid is drained, pressing gently. Measure 5 cups apple juice and place back in pan, stir in sugar, add butter, bring to boil stirring constantly. Stir in pectin, boil 1 minute, stirring. Let stand 5 minutes, place into jars, cover, process 10 minutes, cool.