Recipe courtesy of Sean Timberlake
Apple-Habanero Jelly


  • 6 cups raw apple cider
  • 5 cups sugar
  • 1 packet pectin
  • 2-3 habanero peppers


Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.

Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on. 

Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly. 

Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.

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