Sweet & Spicy Habanero Apple Jelly – A Perfect Fall Canning Recipe

If you're looking for a unique way to preserve your apple harvest this fall, look no further than this flavorful habanero apple jelly recipe. Sweet, spicy, and beautifully golden with flecks of orange and green, this jelly is a showstopper for holiday tables, a fantastic gift idea, and an easy entry into the world of canning.

Creating the Apple Juice Base
To start, I filled my 12-quart Contour stockpot about three-quarters full with cored apples — skins on! There's no need to peel them since the natural pectin from the peels helps the jelly set. I added just enough water to barely cover the apples and let them simmer overnight on a low heat, allowing them to break down and release their rich juice.

Pro Tip: Let the juice strain naturally through a jelly bag or fine mesh sieve without pressing. This ensures a clear, vibrant jelly.
After draining, the juice took on a peachy hue thanks to the blush on the apple skins. I ended up with about 16 cups of beautiful apple juice — enough for two to three batches of jelly.

Preparing the Peppers
For the spicy kick, I finely chopped:

1.5 cups of habanero peppers (seeds and membranes removed)

2 jalapeños (for a splash of green color)

Use gloves when handling hot peppers — even deseeded, they pack serious heat!

Cooking the Jelly
In an enameled Dutch oven, I combined:

8 cups of apple juice

6 cups of sugar (adjust to taste)

The chopped peppers

Bring this mixture to a full rolling boil. Originally, I aimed to set the jelly without added pectin, but after a gel test, I added one pouch of liquid pectin to ensure the perfect consistency.

Water Bath Canning Instructions
Prepare your jars: Wash and sanitize your jars in the dishwasher.

Fill jars: Pour the hot jelly into jars, leaving 1/4 inch headspace.

Wipe rims: Use vinegar water to clean the rims before applying lids and rings.

Process: Water bath can for 15 minutes (adjust for altitude).

Cool: Turn off heat, remove the lid, and let jars sit for 5 minutes before removing to avoid temperature shock.

The jelly should gel nicely as it cools, with the chopped peppers suspended throughout like stained glass — absolutely stunning!

Yield and Gift Ideas
From one batch, I yielded:

Nine 12-ounce jars

One half-pint sample jar

Two smaller sampler jars (perfect for gifting)

This jelly makes a bold impression on holiday charcuterie boards, over cream cheese, or on a fried egg sandwich with ham. It's a versatile condiment with a wow factor!

Why You’ll Love This Recipe
No peeling apples = less prep

Naturally high pectin from apples and peppers

A great beginner-friendly canning project

Shelf-stable, spicy-sweet goodness for months

Perfect for gifting or elevating everyday meals

????? Happy canning!