If you’ve never tried habanero jelly, you’re in for a treat. The unique flavor and burn of the pepper gets balanced by plenty of sugar, resulting in an incredibly addictive sweet heat. Fantastic on goat cheese, sour dough, ice cream, tortilla chips and just about everything else we’ve tried. Adapted from the great folks at My Pantry Chef at Food52.

You’ll need:
8-9 orange habaneros, preferably from your backyard or farmers market

2 sweet peppers–orange bell and red Italian sweet peppers work well

4 1/2 cups of organic white sugar

3 T pectin

1 t butter

Clean and sterilized canning jars, lids and rings

Boiling water bath

See the full method at Food52