It only takes a few minutes to prepare and cook these air fryer stuffed mushrooms. They are the ideal game day snack, but they also make a stunning first course at a dinner party with friends.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 64 |
| Yield: | 8 half pint jars |
Ingredients
- 8 half pint canning jars with lids and rings
- 1 ½ cups cider vinegar
- 6 ½ cups white sugar
- 1 cup shredded carrot
- ½ cup minced red bell pepper
- 15 habanero peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
Instructions
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Reviews
Have used this recipe with my organic habaneros every summer season for the past 8 years. The best recipe for habanero jelly that I’ve tried. I don’t use carrots, I sub with different types of fruit, Bartlett Pear, apple, and mango. But the best that all my friends and family love the most is when I use Pineapple! Here reviewing now because I have 20 habanero peppers ready to pick, it’s that season again! I usually make 3-5 batches throughout the summer through fall. It’s got to the point where my wife says “No more sharing” . A+++++
The jelly is great. It was vey easy to make as well. I use the food processor to chop the peppers. I wore gloves, but also needed a mask because the pepper made me cough. My habaneros might be spicier than store-bought, because I picked them right out of the garden. I should’ve worn gloves when I clean the dishes, because my hands were burning after. This will make great little gifts.
This is the best Habanero Pepper Jelly recipe there is. I make it every year. I follow the instructions exactly except I add 1 tablespoon of butter or olive oil in when I add the habaneros to boil. It stops the foam. I make 2 batches. Do not try to double and cook all at once because in canning any type of jelly doubling can leave your jelly runny. This looks beautiful in the jar so it makes a lovely holiday gift and everyone absolutely loves it over cream cheese with crackers. Makes a great glaze for pork and chicken too. It is spicy so if you don’t want it really hot be sure to remove all the seeds from the habaneros. You can also cut down on the heat by replacing some of the minced habanero with more minced sweet red pepper. I don’t understand the person who gave it only three stars because she didn’t believe it yields 8 half pint jars. Why would you rate something you didn’t make? It makes 7 to 8 half pint jars depending on how much moisture in peppers and carrots and how much moisture boils out in cooking. My favorite pepper jelly recipe. Thank you to the original poster.
Made this recipe many times with home grown Habaneros. Goes Great on grilled pork and chicken
This turns out awesome but maybe little thick when it’s in the fridge. I left out peppers and just did all carrot that I put in the food processor. I added some red food coloring to give it that pop for eye appeal. Mix this with cream cheese and put on crackers yum. My new addiction is putting some on a lunch meat sandwich. Turns boring to amazing
Delicious. We made the recipe exactly as written. Apple cider vinegar gives it a nice tang. The habaneros give it a zing. Put the jelly on cream cheese, and eat with crackers or tortilla chips. The trick is trying to stop eating it!
Have made this the last 3 seasons and 100% recommend it!! We’ve used it on chicken, pork and cream cheese with crackers. Whenever it’s made my family requests many jars. Try it!! Won’t be disappointed.
This jelly is smoking hot & I love it that way. I use it on toast with peanut butter, top burgers with it, add it to marinades & enjoy it with crackers & cream cheese!
Substituted carrots for 1cup crinkly diced fresh pineapple. Perfect heat and flavor
Really simple and really, really good.
Turned out perfect. Excellent recipe, I highly recommend!
Family and friends love this jelly. We were fortunate to have a very productive habanero plant this year. One plant produced enough peppers for FOUR batches of this jelly! Making jelly was a wonderful family event.
I just made my second batch and I absolutely love this recipe. Very easy and delicious! I added fresh mango to the first batch and canned peaches to the second. Both were HOT and very flavorful.
DELICIOUS!!!! Loosely followed the recipe because of the ingredients I had. Used a box of mixed hot peppers (30 peppers), about a cup of sweet peppers, and 2 cups of carrots. Used a mix of brown and white sugar because I ran out of white sugar, and only had powdered pectin so I used that. Came out amazing!!!!! So happy. Next time I’ll try to have the proper ingredients and maybe it’ll be even better
The only thing I did differently is 1/2 the habaneros was perfect for my family. I doubled the ingredients and used 15 peppers and it turned out great. My family begs for some every Christmas.
Fabulous! Next one I make i am going to add roasted garlic! Really great recipe though!!!
Little late to the game, but, yeah this is an all star hit. It was so good I’ve been using it to great success as a pre-Christmas gift this year. Only thing I would say is make sure you’re doing all the steps at once. ‘Making’ the jelly really only takes minutes. I always start with putting a huge pot of water on to boil (with the insert) for the sterilization and processing first. Other than that, in the ‘rubber gloves are recommended’, I would change to mandatory. We won’t go into that life experience here though…
This was my first attempt at jelly. I followed the recipe exactly and it turned out beautifully.
way overboard in the heat department! If I make this again I will use half the peppers.
Been making this for a few years now. Follow it to a T and it works out perfectly. Only thing we do differently is use about half the habaneros and add two peaches diced. This makes for a really balanced hot pepper jelly. Something about peach habanero combo that makes this addictive. If you’re gonna add peaches do it in the beginning with the carrots and bells so they have a chance to break down.
Perfect jelly! I use 4 oz jars and the amount is perfect for pouring over a block of cream cheese! Makes an outstanding appetizer for parties! We serve with club or ritz crackers.