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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.
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5 from 20 votes

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!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Jams & Jellies
Cuisine: American
Keyword: Strawberry Habanero Pepper Jelly, Strawberry Pepper Jelly
Servings: 72 1 tablespoon servings
Calories: 60kcal
Author: Chris Scheuer

Ingredients

For the strawberry juice:

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

For the pepper jelly:

  • 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)
US Customary - Metric

Instructions

For the strawberry juice:

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

  • 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.
  • Add Certo pectin and bring to a full, rolling boil (that can’t be stirred down.)
  • 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.
  • 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.
  • 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.
  • Jelly can also be processed with a hot water bath at this point, using these directions.

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

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 21mg | Calcium: 5mg | Iron: 1mg