Learning to Preserve: Easy Spicy Habanero Mint Jelly

The summer garden has come to an end.   The abundance of hot peppers is winding down too.  The peppers will continue to produce (albeit at a slower rate) until the first frost in December.  However,  I am finished for the season trying to preserve peppers, and this jelly was a nice end to a great season.

This pepper jelly with a hint of mint is not too sweet or to mild.  It has just enough heat to give you a slight kick in the pants without overwhelming your palate.

I don’t think about spreading this pepper jelly on my toast in the morning but this would be amazing to glaze meats, or on top a wheel of soft brie, a block of warm cream cheese, or as an extra layer in your grilled cheese sandwich.

A few jars of homemade pepper jelly stashed in your pantry for use throughout the year is probably a good idea.

Spicy Habanero Mint Jelly
Makes 9 (8-ounce jars)
Recipe from Southern Living

Bring 1/2 cup firmly packed fresh mint leaves and 1/2 cup water to a boil in a saucepan.  Remove from heat, cover, and let stand 30 minutes.  Meanwhile, process 1-1/2 pounds red bell peppers, seeded and coarsely chopped; 3 habanero peppers, seeded and coarsely chopped; 1 small onion, coarsely chopped; and 1/2 cup white vinegar in a food processor until finely chopped.  Pour mint mixture through a wire-mesh strainer into a large Dutch oven, pressing mint with a wooden spoon to release flavors.  Discard mint.  Add pepper mixture, 7 cups sugar, 1 cup white vinegar, and 3 tablespoons fresh lime juice to Dutch oven.  Bring to boil over medium high heat, stirring often; boil, stirring constantly, 2 minutes.  Remove from heat, and stir in 2 (3-oz.) packages liquid pectin.  Return to heat, and bring to a boil, stirring often,  Boil, stirring constantly 1 minute; remove from heat.  Let stand 5 minutes; skim off foam with metal spoon, if necessary.  Pour hot mixture into 9 (8-ounce) hot sterilized jars, filling to 1/4-inch from top.  Seal and process.

26 thoughts on “Learning to Preserve: Easy Spicy Habanero Mint Jelly

  1. I really need to make my mind up to make jelly, Velva. I am always in awe as to how \”beautiful\” it looks. I'm planning on planting a vegetable garden for the first time since moving to PA. All kinds of peppers are planned. Maybe I will get up the courage to at least try once!Thank you so much for sharing…


  2. This sounds great – pinned for later – we are only just planting our peppers for the summer ahead. Thanks for popping by my blog. Its amazing how weekly moments come around, similar to your Wednesdays!


  3. oh its the best of both worlds- sweet and hot. I would go perfectly on just about everything! I love it and the color is gorgeous! I am not a huge canner fan because I think I am going to mess up but boy you make it sound easy enough I should keep at it!


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