Cranberry Red Savina Habanero Superhot Jelly
- harrpeppers
- Sep 23
- 2 min read
Perfect for Thanksgiving or any meal for spice lovers! For an extra kick, you can substitute hotter peppers like Ghost, Carolina Reaper, or Butch T Scorpion. Use extreme caution with these superhots.
Ingredients:
1 cup diced Red Savina Habanero peppers (about 12–15 peppers) or 2 tsp Red Savina Habanero powder
Optional: replace some or all with hotter peppers (Ghost, Carolina Reaper, Butch T Scorpion) or corresponding superhot powder
2 cups diced red bell peppers (1½–2 large)
1½ cups white vinegar
1 cup whole cranberries (fresh or frozen)
7 cups granulated sugar
⅓ cup fresh lemon juice
3 oz liquid fruit pectin (1 pouch Certo)
Instructions:
Prep the peppers:
Fresh: Wearing food-safe gloves, stem, seed, and dice peppers. Dice the bell peppers. Process peppers and vinegar in a food processor or blender until smooth.
Powder: Mix pepper powder into the vinegar and bell pepper mixture until incorporated. Start small if using superhot powders.
Cook cranberries: Heat a stockpot over medium-high. Add the pepper mixture and whole cranberries. Simmer, stirring often, until cranberries burst (6–8 minutes). Caution: vapors are very spicy!
Puree mixture: Remove from heat and puree with an immersion blender or food processor until smooth.
Add sugar and lemon juice: Return to heat, stir in sugar until dissolved, then add lemon juice. Simmer 20 minutes on medium-low, stirring frequently.
Add pectin: Increase heat to medium-high and bring to a rolling boil. Add pectin and stir constantly for 1 minute.
Jar and process: Remove from heat, ladle into sterilized containers, and process in a hot water bath for 10 minutes.
Tips & Tricks:
Gloves are required when handling superhot peppers or powders.
Start small and taste as you go—superhot peppers can easily overpower the jelly.
Pairs well with turkey, cheese boards, roasted veggies, or as a bold glaze.
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