Earlier in the summer I made easy peach habanero pepper jelly. The recipe called for 2 habaneros but I used 10. It was delicious, but I knew I wanted to ramp up the heat my next go ‘round. Today, I had a few ripe habaneros and ghost peppers left after clearing out my last couple of harvests. I decided to make a batch of strawberry jelly, and a batch of peach….each with 6 habaneros and 2 ghost peppers. Since it was my test run I didn’t bother to give them a water bath and I’m glad I didn’t because I’ll be eating these right away on everything. She’s got a kick, and she’s delicious!
Here’s the recipe link if you’re interested: https://cookingwithcarlee.com/peach-habanero-jelly/
Super easy, not a ton of ingredients, no pectin required, and if you’re a canner they can beautifully with a 10 minute water bath. I use frozen fruit because it saves time and still comes out perfect. Also, I’ve never removed the seeds or pith out of personal preference.
Just thought I would share in case you have an abundance of peppers and need a way to use them up!
by RobinRenee83