Lemon Habanero Zing Jelly

Instructions:

1. In a large pot, combine the lemon juice, lemon zest, apple cider vinegar, minced habaneros, and pectin. Stir until well incorporated.
2. Bring the mixture to a rolling boil over medium-high heat.
3. Add the sugar all at once and stir constantly to dissolve.
4. Return the mixture to a hard boil and cook for 1 minute, stirring continuously.
5. Remove from the heat and skim off any foam. Add food coloring if using.
6. Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace.
7. Wipe the rims clean, apply lids, and process in a boiling water bath for 10 minutes.
8. Allow the jars to cool completely. The jelly will set as it cools.

Variations

• Blend the habaneros with some of the lemon juice for a smoother texture.
• Add a touch of fresh ginger for a citrus-spice depth.
• Substitute part of the lemon juice with orange juice for a slightly sweeter profile.
• Mix in finely minced pineapple for a tropical twist.

Tips

• Wear gloves when handling habaneros to avoid skin irritation.
• Ensure jars and lids are fully sterilized for safe long-term storage.
• If the jelly hasn’t fully set after cooling, let it rest 24 hours—it often firms up with time.
• For a clearer finish, strain out the zest before adding sugar, if desired.