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Habanero & Lime Chilli Preserve Recipe


This is a spicy and tangy jam made with hot habanero peppers and zesty lime. It's perfect for adding a kick to your meals. You cook sugar, vinegar, and peppers together to make it. It's a little hot, but very yummy!


150 g Habanero Peppers
200 g Bell Peppers
50 g Fresh Ginger
1 Lime, zest and juice
500 ml Apple Cider Vinegar
800 g Jam Sugar


Wash and sterilize 6 x 250ml jam jars by placing them in a 130°C oven upside down with the lid off for twenty minutes.
Core and deseed the bell peppers, then cut into chunks. Deseed the habanero peppers and chop them in half. Remember to wear gloves to protect your hands from the pepper's heat.
In a food processor, blitz the bell peppers first, then add the habanero peppers and pulse until you have fine pieces. Peel the ginger with a spoon and grate it into the pepper mix. Add the zest and juice of one lime to the mixture.
In a large pot, heat the apple cider vinegar on a low heat. Add the jam sugar and wait until it is fully dissolved without stirring. Once the sugar is dissolved, increase the heat to bring the mixture to a boil.
Add the chilli, pepper, ginger, and lime mix to the boiling vinegar. Boil for 10 minutes. If a thicker consistency is desired, simmer for an additional 4 minutes, making sure to scrape any mixture from the sides back into the liquid.
Allow the mixture to cool for 30 minutes, then ladle into the prepared jam jars and seal. The chilli preserve will last for 6 months unopened and up to a month in the fridge once opened.

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