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This Strawberry Habanero Pepper Jelly is sweet, spicy and oh-so-delicious! It's fabulous paired with cheese and wonderful on a charcuterie board. It's also great with biscuits, muffins... and SO much more!
Believe it or not, this Strawberry Habanero Pepper Jelly recipe has actually been in the making for well over a year. I was looking for a recipe for a clear strawberry pepper jelly early last spring. I searched online to no avail. There were lots of strawberry pepper jam recipes (even one of ours!) with both jalapenos and habaneros but no true strawberry pepper jelly recipes. So I started afresh and, after lots of experimenting, I'm quite happy with this delicious sweet and spicy condiment. Hope you enjoy it too!
What's the difference between jam and jelly?
You might lump jam and jelly into the same boat, but that's not really correct. Jelly, according to the experts at Bon Appetit, is "the firmest, clearest fruit condiment around. Once the fruit is cooked, it’s strained, so that only the juice ends up in the jelly." Jam, on the other hand, is "the chunkier version of jelly, with more pieces of actual fruit in it and a slightly looser, spoonable texture. Here, chopped or pureed fruit is cooked with sugar, so pieces of the fruit end up in the final product".
I do like to add a red bell pepper to this jelly recipe so I guess you could technically say that this is a jelly-jam as it does have tiny bits of pepper. You could leave the bell pepper out for a truly clear jelly, but I like the flavor and texture it gives.
Stawberry juice
My struggle in creating this Strawberry Habanero Pepper Jelly was in figuring out how to make a clear strawberry juice out of fresh strawberries without adding a lot of water and diluting the flavor. I tried several methods but, in the end, the answer was super simple: combine strawberry and a scoop of sugar in a large saucepan. Stir until the sugar dissolves and the berries start releasing their juice. Bring the mixture to a boil for 3 minutes and strain. Voila! Beautiful, clear, crimson strawberry juice, just begging to made into a delicious pepper jelly!
What to do with this Strawberry Habanero Pepper Jelly
If you’re spending a lot of time making a nice dinner, having to plan a yummy appetizer on top of that is sometimes enough to throw you over the cliff! Now, all you need to do is have a stash of pepper jelly, some crackers and a package of cream cheese or goat cheese. Then, when the doorbell’s about to ring, throw the cream cheese on a pretty plate, spoon some pepper jelly over the top and add a fan of crackers. A fantastic appetizer is instantly ready that will receive rave reviews!
But that's just the beginning - there are lots of other ways to use it:
- As a dipping or drizzling sauce for grilled meat.
- Serve in a small bowl or pretty jar, along with crackers and cheese. We especially like it with smoked cheddar, but it’s also delicious with Havarti, Gouda, Fontina, Comte, Gorgonzola, hard goat cheese… For a really special treat, serve it on a cheese board with these Copycat Rosemary Pecan Rainforest Crackers.
- Spread it on Brie, then wrap the round with phyllo or puff pastry. Bake until golden and the cheese is gooey.
- Spread warm cornbread with butter and a spoonful of pepper jelly.
- Use as a glaze for roasted pork tenderloin.
- Make a grilled ham and cheese with a spread of Strawberry Habanero Pepper Jelly between the layers, yum!
- Season salmon with salt and pepper, then add a layer of pepper jelly. Broil until done.
- Use it for a salad dressing.
- Mix equal amounts of grainy or Dijon mustard with this for a delicious dipping sauce.
- Use it for a sweet and sour stir-fry. Saute garlic and ginger in a splash of oil then add thinly sliced chicken breast. Stir-fry for a few minutes until chicken is almost cooked. Remove chicken with a slotted spoon and stir-fry veggies. Return the chicken to the pan, add a generous scoop of Strawberry Habanero Pepper Jelly, a tablespoon of rice vinegar and soy sauce, to taste. Serve with rice and a sprinkle of cashews.
- For a super fun and gourmet PB&J substitute this Strawberry Habanero Pepper Jelly instead of regular jelly!
- Spoon it over ice cream for a sweet and spicy dessert.
- Spread on toast or on these Ridiculously Easy Biscuits.
It also makes a great gift!
Yes, it certainly does! Give it on its own or pair a jar of this Strawberry Habanero Pepper Jelly with a box of gourmet crackers (or make your own) and a log of goat cheese. Use it as a hostess gift or a thoughtful treat for a friend, neighbor, teacher, hairdresser, mailman... really just about anyone would be thrilled with a gift from the kitchen like this.
To dress up my Strawberry Habanero Pepper Jelly, I've created a PDF for a pretty label that I'd be happy to share with you. Just leave a comment in the comment section at the bottom of this post and we'll email you the labels along with instructions on how to print them.
Don't let the strawberry season pass without making a batch of this delicious Strawberry Habanero Pepper Jelly. You can store it in your freezer or use a hot water bath to make it shelf stable. Either way, this delicious, sweet, savory, spicy condiment will bring smiles of delight all year long!
Cafe Tips for making this Strawberry Habanero Pepper Jelly
- This recipe calls for liquid pectin. Here in the United States, the most common pectin available is the Certo brand made by Kraft. You’ll find it in the same area of the grocery store as the mason jars and other canning supplies. You can also find Certo online.
- The habaneros are what give this Strawberry Habanero Pepper Jelly its heat. Habaneros are slightly sweet and fruity but also very hot. In comparison to jalapeños, which range from 2,500 to 8,000 on the Scoville heat scale where in comparison, habaneros range from 100,000 to 350,000 units! We like things medium spicy and I only use 1 medium-size habanero without any of the seeds or white pith (which is the spiciest part of the pepper). Start out with a half to a whole habanero and taste a bit of the jelly after its cooked. You can always add more heat but you can’t take it away.
- If you can't find habaneros, feel free to use jalapeños although you'll want to use more or use the seeds and pith as well) to add a little extra heat. If you can find red jalapeños, they will blend in really nicely with the color or the jam. Fresno peppers, between a jalapeño and a habanero as far as heat goes, will also work.
- Important! - You may notice that I have a fair number of seeds in my pepper jelly pics. I don't use the habanero seeds as I'm afraid that would make the jelly too spicy for us. I do, however, use the seeds from the red bell pepper in this recipe. It's totally optional, but I like the look of the jelly with the seeds.
- I use my Vidalia Chopper to chop the bell pepper in this recipe. It's a wonderful little kitchen workhorse that I use for peppers, onions, celery, apples, potatoes, cucumbers... so many things! It really speeds up the chopping process.
- This jelly is not difficult to make but jam/jelly making is an exact science. Be sure to measure carefully and accurately for good results. I love to improvise in the kitchen but not with jam and jelly – unless of course, I’m creating a new recipe - but then it might take me 3 or 4 tries before I get it right.
- I know 4 cups of sugar (the total amount) sounds like a lot. But the recipe makes a lot of jelly and you generally only eat a spoonful at a time so the amount of sugar per serving is really quite small.
- If you want to make a jam or jelly with less sugar, there are low-sugar and no-sugar pectins but you will need to follow a recipe for that type of pectin, not this one.
- This jelly will keep well in the refrigerator for several weeks. You can also freeze it. If freezing, be sure to allow about ½ inch of space at the top of each jar to allow for expansion.
- It’s a good idea to use gloves when handling habaneros or any hot peppers, as they can burn your skin.
- Apples? You will notice if you look at the recipe that there's half of an apple included. Strawberries are low in pectin so I add some apple (high in pectin) slices to the jelly mixture as it boils. The apple slices are removed before ladling the jelly into jars but they ensure a nice set.
- Wondering about the butter in the recipe? A half teaspoon of butter will help keep the mixture from foaming up too much when it simmers.
Thought for the day:
Even to your old age
and gray hairs I am He,
I am He who will sustain you.
I have made you
and I will carry you;
I will sustain you
and I will rescue you.
Isaiah 46:4
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This Strawberry Habanero Pepper Jelly is sweet, spicy and oh-so-delicious! It's fabulous paired with cheese and wonderful on a charcuterie board. It's also great with biscuits, muffins... and SO much more!
- 2 quarts fresh strawberries stemmed and sliced
- ½ cup granulated sugar
- 1½ cups strawberry juice
- 1 medium red bell pepper seeded and diced small
- ½ medium apple (red, yellow or green) cut into 4 slices
- 3½ cups sugar
- 1 cup apple cider vinegar
- 1 habanero pepper finely chopped (see Café Tips above)
- ½ teaspoon butter
- 3 ounces CERTO Fruit Pectin pouch (1 packet)
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Combine sliced strawberries and sugar in a medium large pot over medium heat. Stir until berries begin to release their juice.
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Bring mixture to a full rolling boil and boil for 3 minutes, stirring frequently. Drain berry mixture through a fine strainer or a (regular strainer lined with several layers of cheese cloth) for 30-45 minutes until you have 1 ½ cups of clear berry juice.
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Combine exactly 1 ½ cups of strawberry juice, the vinegar, sugar, diced bell pepper, apple slices, habanero and butter in a large saucepan (at least 6-quart size). Stir and bring to a boil. Boil for 3 minutes, watching carefully to keep the mixture from boiling up over the top of the pot and stirring occasionally.
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Add Certo pectin and bring to a full, rolling boil (that can’t be stirred down.)
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Boil for exactly one minute, stirring constantly. Remove from heat and remove the apple slices with a slotted spoon. Skim off any foam with a metal teaspoon.
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Taste (be careful, it's hot!) and add more habanero if desired, to taste. Ladle into clean jars, leaving ½ inch headspace at the top.
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Cover jars and , if storing in the freezer, allow the jars to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 9 months.
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Jelly can also be processed with a hot water bath at this point, using these directions.
See Café Tips above in post for lots of additional information and specific tips for making this recipe.
Makes about 4½ cups of jelly or 9 4-ounce jars.
Margaret says
I am going to make the. Pineapple pepper jelly as soon as I get the pectin. Please send labels. Thanks
Chris Scheuer says
Sure, Margaret!
Mary Iking says
Please send labels. Will trythis great recipe when i get home from vacation.. an old neighbor from Raleigh
Mary Ikiing
Chris Scheuer says
Hi Mary! Hope you're doing well! We'll send the labels to you now.
Juanita Oakes says
Label Please... Thank you
Love ALL your recipes
Chris Scheuer says
Thanks, Juanita! The labels should be in you're email shortly!
Janet Elmore says
This recipe looks like a keeper! I have several friends that would enjoy a gift of the jelly. Please send labels that you are would like to use.
Chris Scheuer says
Sure, sending them now, Janet!
Vvian says
This recipe sounds like a winner. And strawberry season is almost here! Please send your pretty labels. Thanking you, Vivian
Chris Scheuer says
Sure! I love strawberry season. Sending the labels now, Vivian!
Marilyn says
This weekend I will be making this jelly to go with your Copycat Rosemary Pecan Raincoast Crackers - can't wait to taste them together! Would you please send your labels for this so I can put them on the jars of jelly I want to give to friends!
Thank you so very much!
Chris Scheuer says
Yum, that sounds delish! The labels should be in your email, Marilyn!
Chris Scheuer says
Sounds like a delicious weekend!
Yvonne says
I am going to try this recipe! I loved your pineapple pepper one, and I can hardly wait to try this one! Could you please send me labels?
Chris Scheuer says
Hope you enjoy this one as much, Yvonne! Sending the labels your way!
Arthur Goeller says
Sounds delicious like the pineapple habanero jam. I add a 1/2 more bag of certo with peppers. Send me the PDF labels
Chris Scheuer says
The labels are coming your way, Arthur! If you use more Certo, you might want to skip the apples. I'm afraid it will get too thick.
Sandi Latham says
I have made strawberry-jalapeño jam many times. I’m looking forward to trying this variation. If it tastes half as good as it looks, it will be a winner! I would also love to have the file for the labels.
Chris Scheuer says
It's a winning combination, for sure. Sending the labels now, Sandi.
Sandra says
Looks yummy and I will gift many. Looking forward to receiving the labels. Thank you!
Chris Scheuer says
This will make great gifts and the labels make the jars look so pretty!
JACKSON,JOANNE says
Chris, another of your colorful, delectable-looking pepper jellies.
I would love the labels, both sizes.
Thanks for sharing your talents.
Chris Scheuer says
Sure, sending them now, Joanne.
Nancy Klunder says
I luv your freezer jellies. The pineapple was wonderful. Used it with roasted pork loin. Yum please send strawberry habanero pepper labels.
Chris Scheuer says
Yum, that sounds wonderful! I think you'll enjoy this one too. Sending the labels now, Nancy.
Cindy says
Oh can't wait to try this! It's funny but I do not like sweet and salty foods but I LOVE Sweet and spicy foods! I would love to receive your beautiful labels!
Chris Scheuer says
Hope you enjoy this one, Cindy 💕 The labels are coming your way!
Cindy says
Please send those lovely labels.
Chris Scheuer says
We'll be happy to send them, Cindy.
Gail says
I love strawberry jam. Adding some heat sounds wonderful. Would you please send me the PDF for the labels.
Chris Scheuer says
They're on the way, Gail!
Georgia Jarman says
Hi Chris,
I enjoy your recipes and use them often. I’m going to make this jelly for gifts and would appreciate the labels, thanks.
Chris Scheuer says
Thank you, Georgia. The labels should be in your email shortly! Enjoy!
Linda C. says
I loved the Pineapple jalapeño pepper so can’t wait to try this! Please send me labels for the Strawberry Habanero Pepper Jelly? I love to send these jelly’s as gifts.
Chris Scheuer says
I think you'll enjoy this one just as much, Linda! The labels are coming your way!
Charlotte Bailey says
Thank you so much for your wonderful recipes, your very understandable instructions and your Bible quote!
I am definitely going to make a batch of this recipe (or maybe more), and would love you to email the label - too fun!
Thanks again.....
Chris Scheuer says
Thanks for your kind words, Charlotte! Sending the labels now.
Sandie Harris says
Simply beautiful. Could I have the off please. Thank you.
Sandie
Chris Scheuer says
Yes, sending them now, Sandie!
Vicki says
I have made something like this before.Going to try this one and the pineapple one.Would love the labels.
Thanks
Millie Law says
Looking forward to trying this—- it’s so pretty! Please send the label pdf. Many thanks!!
Chris Scheuer says
Sure! Sending them now, Millie. Enjoy!
Terry says
Hi Chris
Loved the clementine and plum jelly recipes so am looking forward to making this one. Pls forward the labels. Thanks
Also, can you share where we might find some of the beautiful blue serving dishes you have in your photos? Thanks from Canada
Chris Scheuer says
Hi Terry, so happy you enjoyed the other recipes! We'll get the labels off to you now.
Regarding your question, I'm a blue and white junkie so I collect dinnerware and serving dishes from all over. This is a great and reasonably priced site for blue and white: https://www.mothology.com
I've also found pretty pieces here: https://www.replacements.com
Terry Pinkney says
Thank you so much for your quick response to my question about the dinnerware and thank you for sharing your wonderful recipes with the rest of us. During this terrible pandemic, cooking, baking and now gardening have kept my spirits up and I plan to make this new strawberry jelly for my dear friends who I hope to see sometime soon. Regards, Terry
Chris Scheuer says
I know exactly what you mean, Terry!
louise elizabeth thibault says
could i please receive the labels from you and thank you
Chris Scheuer says
Of course, they're on the way, Louise!
louise thibault says
cant wait to make this for my husband for fathers day 🙂
Chris Scheuer says
Great idea, Louise!
Mary says
Hi Chris
This looks really interesting. I enjoyed the plum pepper jelly last fall so will be trying this one soon.
Please send labels as I give lot’s away.
Chris Scheuer says
I think you'll love this one, Mary! Sending the labels now!