Orange Habanero Jelly

Orange habanero jelly is a bright, glowing pepper jelly made with fresh orange juice, orange zest, sweet orange bell pepper and two habaneros. It tastes like sunny citrus first, then the fruity habanero heat comes in at the end.

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More pepper jellies

• Red Pepper Jelly
• Pineapple Habanero Jelly
• Cranberry Pineapple Habanero Jelly
• Cranberry Orange Jalapeno Jelly
• All our jams and jellies

Spoon it over a block of cream cheese, brush it on chicken wings or pork, or give a jar away for the holidays. One batch makes about 6 half pints, so there is enough to keep a few and share a few.

What goes into orange habanero jelly

• 3 cups strained fresh orange juice (about 9 oranges)
• 1 tbsp finely grated orange zest
• 1/2 cup very finely chopped orange bell pepper
• 2 habanero peppers, seeded and minced
• 1/2 cup apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Fresh juice gives this jelly its clear, bright flavor. Juice about 9 oranges, then pour the juice through a fine strainer so the pulp and seeds stay behind. Bottled orange juice works in a pinch, but choose 100% juice without added pulp or calcium.

The vinegar must say 5% acidity on the label. It is part of what makes the jelly safe on the shelf, so check the bottle before you start.

Why orange bell pepper

The orange bell pepper adds body, a mild sweetness and small colorful flecks that you can see through the glass. It also matches the color of the juice, so the finished jelly looks like one warm, even orange instead of a mix of red and green bits.

How to make it

• Wear gloves for the habaneros. Combine the orange juice, zest, bell pepper, habaneros, vinegar and pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 1 month.

Tips for a clear set and the right heat

Handling the habaneros

Habaneros are much hotter than jalapenos, so wear gloves from the moment you cut them until they are in the pot. Cut off the stems, slice them open, and scrape out the seeds and white ribs, where most of the heat sits. Mince what is left as finely as you can. Small pieces spread through the jelly and give each spoonful the same warmth.

Two habaneros give a clear but friendly heat. If your family is shy about spice, start with 1 habanero. Keep the total amount of peppers the same, 1/2 cup of bell pepper plus the habaneros, so the jelly still sets. Adding more chopped pepper than the recipe calls for can leave it runny.

Get the sugar in all at once

Powdered pectin has to dissolve in the juice and reach a hard boil before any sugar goes in. Measure the 5 cups into a separate bowl ahead of time, so you can tip it all in the moment the pot is boiling. Adding sugar slowly cools the pot and keeps the pectin from setting.

A full rolling boil keeps bubbling hard even while you stir. After the sugar goes in, wait until the pot is back at that point, then set a timer for exactly 1 minute. Take it off the heat and skim off the foam with a metal spoon so the jars come out clear.

Can you cut the sugar?

Please do not reduce the sugar in this version. In a pectin jelly it helps the set and helps the jars keep. For a lower sugar jelly, use a pectin made for low or no sugar recipes and follow the recipe that comes with that pectin.

Other ways to play with it

For a much milder jar, swap the habaneros for 2 jalapenos, seeded and minced. If you like the fruit and heat combination, our pineapple habanero jelly uses the same kind of fiery pepper, and the cranberry orange jalapeno jelly keeps the citrus with a gentler kick.

Setting, storing and serving the jars

Keep the jars hot until you fill them so the glass does not crack. Leave exactly 1/4 inch of space at the top, wipe each rim clean, and screw the bands on finger tight. After processing, let the jars rest on a towel without tilting them.

Pepper jelly can look loose for the first few hours. Give it a full 24 hours before you judge the set. Press the middle of each lid the next day. If it does not flex, the jar is sealed and keeps for a year in a cool, dark place. Once a jar is open, keep it in the fridge and use it within 1 month.

There is no need to reheat the jelly for the cream cheese snack: pour a few spoonfuls over the block and set crackers around it. For a fast glaze, brush it on chicken wings, shrimp or pork chops in the last few minutes of cooking, or warm it gently with a splash of soy sauce for a dipping sauce.

Building a party spread? Set a jar of this next to our red pepper jelly and a savory balsamic caramelized onion jam for a cheese board with sweet, hot and tangy choices.

Orange habanero jelly questions

Why didn’t my jelly set?

The most common reasons are a boil that was not fully rolling, a boil shorter than 1 minute after the sugar, or extra peppers. Wait 24 hours before you decide.

Can I double the recipe?

No. Make one batch at a time. Pectin jellies set best in single batches.

What if a lid did not seal?

If the center of the lid still flexes the next day, that jar is not shelf stable. Put it in the fridge and use it within 1 month, like an opened jar.

Do I need a canner if I plan to eat it soon?

The 10 minute water bath is what lets sealed jars sit in the pantry for a year. If you skip it, treat every jar like an opened one and keep it refrigerated.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us