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Horizontal closeup photo of a jar of Strawberry Habanero Pepper Jelly with additional jars in the background and a strawberry and a habanero pepper in the foreground.

Strawberry Habanero Pepper Jelly

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!

Course Jams & Jellies
Cuisine American
Keyword Strawberry Habanero Pepper Jelly, Strawberry Pepper Jelly
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 72 1 tablespoon servings
Calories 60 kcal
Author Chris Scheuer


For the strawberry juice:

  • 2 quarts fresh strawberries stemmed and sliced
  • ½ cup granulated sugar

For the pepper jelly:

  • cups strawberry juice
  • 1 medium red bell pepper seeded and diced small
  • ½ medium apple (red, yellow or green) cut into 4 slices
  • 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)


For the strawberry juice:

  1. Combine sliced strawberries and sugar in a medium large pot over medium heat. Stir until berries begin to release their juice.

  2. 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.

For the pepper jelly:

  1. 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.

  2. Add Certo pectin and bring to a full, rolling boil (that can’t be stirred down.)
  3. 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.

  4. 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.
  5. 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.

  6. Jelly can also be processed with a hot water bath at this point, using these directions.

Recipe Notes

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.

Nutrition Facts
Strawberry Habanero Pepper Jelly
Amount Per Serving
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 54mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 58IU1%
Vitamin C 21mg25%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.