1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 pint jars 706g Recipe makes 4 pint jars) The following items or measurements are not included below: 6 fluid ounces liquid pectin
Calories 1440
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 25mg		1%
Potassium 797mg		22%
Total Carbohydrate 365.8g		121%
	Dietary Fiber 3.4g	13%
	Sugars 358.1g
Protein 4.1g		8%
how is this calculated?

Hot As Hell Habanero Zucchini Jelly

Recipe #95424 | 55 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jul 12, 2004

Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!

4 pint jars (change servings and units)

Ingredients

10 habaneros, only stems removed
5 cups seeded cubed zucchini (I leave on the peel for nutrition, but for eye appeal you can remove it)
1 1/2 cups distilled vinegar
7 cups sugar
6 fluid ounces certo liquid pectin or ball fruit jell

Directions

1
Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
2
Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
3
Bring to a boil and simmer for 25 minutes.
4
Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
5
Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Coppercloud

On Oct 5, 2009

I almost missed that this needed two pouches of pectin, but I caught in time, so my batch jelled great. I used 10 habaneros and 1 jalapeno that I roasted on the stove. It was not to hot when it first came out, but it is getting hotter as time goes on. I might do more habaneros next time. It all depends if the girls at work think this is hot enough for them. My B/F added some of this to peanut butter to make a spice sauce for dipping. Great for our Xmas baskets. Thank you for the recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: CJAY

On Aug 26, 2009

This is great! I love the taste and the beautiful golden color but like one other reviewer it didn't set up as much as I would have liked. I chickened out and removed the seeds but it's still hotter than heck. This was my first time using habaneros and I couldn't believe the heat of the peppers burned my hands right through the gloves. I plan on making another batch to give to all my heat loving friends for Christmas. Thanks for sharing this wonderful recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mary winecoff

On Jul 3, 2007

This is WONDERFUL! I would give it more than 5 stars if I could. Now I will admit that I used 2 Habaneros and 8 jalapenos because of my wimpy kids....but I served this up on cream cheese crackers and everyone loved it. It was just the right amount of heat for them, even though I could have gone hotter for me (old taste buds). I love the fact that zucchini was added; it added some more color to the red flakes of the habanero pepper floating around in the jelly. Thanks for a great recipe!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: westtextazzy

On Jul 13, 2009

Simply fantastic! I added only a few drops of green food coloring to make it a prettier color. Actually, the heat on this is not bad, but we do like it HOT! This is what I would call jelly "with a kick." If you like it a little hot, this recipe is great! Thanks, Rita, for yet another keeper! keep posting, and I'll keep cooking! P

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews