Lemon Habanero Zing Jelly

Lemon Habanero Zing Jelly

Ingredients

1½ cups freshly squeezed lemon juice

1 tablespoon finely grated lemon zest

4–6 habanero peppers, finely minced and seeded (leave some seeds for extra heat, if desired)

3 cups granulated sugar

1 cup apple cider vinegar

1 packet (1.75 oz) powdered fruit pectin

Optional: 1–2 drops yellow food coloring for enhanced color

Instructions:

In a large, heavy-bottomed pot, combine the lemon juice, lemon zest, apple cider vinegar, finely minced habaneros, and powdered pectin. Stir well to fully blend the ingredients.

Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring occasionally to prevent sticking.

Once boiling, add the sugar all at once and stir continuously until completely dissolved.

Bring the mixture back to a vigorous boil and continue cooking for exactly 1 minute, stirring constantly to ensure even cooking.

Remove the pot from the heat and skim off any foam that forms on the surface. If using food coloring, stir it in at this stage.

Carefully ladle the hot jelly into clean, sterilized jars, leaving about ¼ inch of headspace at the top.

Wipe the jar rims clean, secure the lids, and process the jars in a boiling water bath for 10 minutes.

Remove the jars and allow them to cool completely at room temperature. The jelly will thicken and set as it cools.

Variations

Purée the habaneros with a portion of the lemon juice to create a silkier, more uniform jelly texture.

Add a small amount of freshly grated ginger to introduce a warm, zesty layer of spice.

Replace part of the lemon juice with fresh orange juice for a brighter, slightly sweeter citrus balance.

Stir in finely minced pineapple to give the jelly a subtle tropical note and extra complexity.