Ingredients:

  • 1/2 cup (75g) habanero peppers, stemmed and seeded
  • 1 cup (150g) red bell pepper, roughly chopped
  • 1 cup (240ml) apple cider vinegar
  • 1 tsp (6g) salt
  • 5 cups (1kg) granulated sugar
  • 1 pouch (50g) fruit pectin
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Combine the habaneros, red bell pepper, and apple cider vinegar in a blender. Pulse until the mixture is completely smooth and resembles a thick, orange-red puree.
  2. Pour the pepper puree into a heavy-bottomed stockpot and stir in the salt.
  3. Stir in the granulated sugar and lemon juice over medium-high heat. Stir constantly until the sugar has completely dissolved and the liquid is clear.
  4. Once the mixture reaches a rolling boil, whisk in the pectin quickly to ensure no clumps form.
  5. Maintain a hard boil for 1 to 3 minutes, stirring continuously, until the mixture thickens and becomes glossy.
  6. Test the set by placing a small spoonful on a chilled plate; it should hold its shape and not run when tilted. Remove from heat immediately.