This is a household favorite of ours and always a treat for holiday parties and get togethers, not to mention a great way to use up a few leftover Habanero or Jalapeno peppers at the end of the season.

The combination of a bit of heat, fruity pepper flavor and sweetness is a wonderful flavor combination and can be enjoyed on some toast points or combined with any number of cheeses on an assortment of your favorite crackers.

Peach Habanero pepper jelly fresh from the canner. Sorry about the water spots on top of the lids…

Ingredients:

  • 6 Peaches or about 3-4 cups, crushed
  • 3 Habanero peppers, remove seeds, finely minced (USE GLOVES!)
  • 2 Red Bell peppers, remove seeds, finely minced
  • 3.5 c regular sugar
  • 1 c unsweetened, white grape juice
  • 1 lemon, juiced
  • 1 tsp ground turmeric
  • 1/4 tsp butter or margarine
  • 1.75 oz packet of Ball low or no sugar fruit pectin (powdered)
  • 2 Tb vanilla extract
  1. Prepare your jars and lids according to their instructions. You’ll need 4-5 pint or 8 or 9 half-pint jars, lids and rims.
  2. Peel your peaches and chop finely or run through a food mill. Place in a 6 to 8 quart non-aluminum saucepan.
  3. Measure out your sugar and combine with fruit mix well, add your peppers and lemon juice and stir again. You can add 1/4 teaspoon of butter or margarine which will help cut the foam down.
  4. Bring this mixture to a rolling boil stirring constantly. When everything is mixed thoroughly, add the pectin and boil an additional minute.
  5. Remove from heat, skim off any foam and ladle into your prepared jars.
  6. Process as in your normal canning procedure (10-15 min), remove and allow to cool on a thick towel.

I hope that you enjoy this flavor profile as much as we do.