Habanero Pepper Jelly


  1. Combine the vinegar, honey and sugar and cook for 5 minute or until combined and sugar is dissolved.
  2. In a separate pan, combine the onions, garlic, carrots and peppers and sauté until translucent.
  3. You don’t want any color. Bring the liquid to a boil and add the vegetables. Simmer for 15 minutes.
  4. Add the pectin and boil for one minute. It is important to stir constantly and skim any foam that may form.
  5. Place into a container and hold for service


  • 1 1/2 cups vinegar, apple cider, unfiltered
  • 2 tbsp garlic, clove(s), peeled, minced
  • 10 pepper(s), habanero, seeded and minced
  • 1 1/2 cup West Creek® Honey
  • 6 oz liquid pectin
  • 1/2 cup pepper(s), red bell, small dice
  • 1 1/2 cups Peak Fresh Produce® Carrot, Shredded
  • 5 1/2 cups sugar
  • 1/4 cup Vidalia Onion, grated