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Habanero Pepper Jelly

Meyer Lemon Habanero Pepper Jelly

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Author: Rebecka Evans


  • 2 cups fresh Meyer lemon juice
  • 1 cup bottled lemon juice
  • 2 cups water
  • 4 packages liquid pectin
  • 7 cups sugar
  • 3 large habanero peppers
  • 10-12 whole Thai chilies


  • Wash lemons, habanero and Thai peppers, pat dry
  • Juice lemons and strain through a fine sieve to remove pips
  • Refrigerate peels in a large plastic zip bag to make Meyer Lemon Marmalade and reserve any extra lemon juice for later use. (http://wp.me/p2MUuI-1FS)
  • In a large heavy bottom stock pot heat 2 cups fresh lemon juice, water, and sugar over medium high heat until sugar is dissolved.
  • Cut habanero peppers in half and add to hot liquid
  • Bring liquid to a boil, reduce heat to medium and cook for 30 minutes
  • Remove habanero peppers and discard
  • Add 1 cup bottled lemon juice and stir, bring to a boil, add 4 packages liquid pectin, stir and bring back to a boil
  • Boil for 2 minutes, take a gel test by placing a small amount of jelly into a iced tablespoon
  • If jelly does not set boil for additional 2 minutes and test again
  • Pour hot jelly into sterilized jars leaving ¼ inch headspace
  • add 1-2 whole Thai chilies in each jar. Wipe rims with clean towel and cover with lids and rims
  • Process in a hot water bath for 15 minutes
  • Remove jars from water bath and rest on clean towels until cool enough to handle, store in a cool dry place


  • Spead over cream cheese and eat with crackers or crusty bread