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Nutrition Facts

Serving Size 1 half pints 294g

Recipe makes 6 1/2 half pints)

Calories 772
Calories from Fat 1 (0%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21mg 0%
Potassium 182mg 5%
Total Carbohydrate 197.1g 65%
Dietary Fiber 1.5g 5%
Sugars 186.7g
Protein 1.0g 1%

how is this calculated?

Hot Pepper Garlic Jelly

Recipe #95632 | 36 min | 30 min prep | add private note
(34) RATE IT NOW Print Recipe
riffraff

By: riffraff
Jul 14, 2004

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

6 1/2 -7 half pints (change servings and units)

Ingredients

  • 1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
  • 1 red bell pepper or green bell pepper, chopped
  • 1/4-1/2 cup chopped garlic, to taste
  • 1 1/2 cups white vinegar
  • 6 cups sugar
  • 1-2 packet liquid Certo (or other liquid pectin)

Directions

  1. 1
    I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
  2. 2
    Leave them boiling slightly till you are ready for them.
  3. 3
    Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
  4. 4
    Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
  5. 5
    Bring to a boil, stirring often.
  6. 6
    Boil for 5- 6 minutes.
  7. 7
    Remove from heat and add Certo and stir.
  8. 8
    Pour into 1/2 pint jars.
  9. 9
    As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
  10. 10
    Leave them on the counter for a while to finish sealing.
  11. 11
    If you notice the peppers settling just give the jar a little shake every once in a while.
  12. 12
    After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
  13. 13
    **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

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Featured Reviews for This Recipe

From: adopt a greyhound

On Oct 28, 2009

Excellent pepper jelly. I loved the flavor that had pepper bits in it. I think next time I will follow Debfarm's suggestion to blend the vinegar and peppers. I do believe it would be dispersed more evenly. I got six pints plus a little left over. I did use one packet Certo and I thought it was perfect. Loved the extra I had leftover on cream cheese with crackers. I'm sure I will find many more uses for this great jelly.

0 people found this review helpful

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    • From: Danni 56

    On Oct 26, 2009

    This is so good. This was my first attempt to make Hot Pepper Jelly, I love it and use it often but always had to buy it at the farmers market. Every time I bought it I felt something was missing, it was warm sometimes hot, sweet but a bit bland. This was awesome!!!! I made tons of it this weekend and of course had to test it out. My husband doesn't eat hot so it was all mine!! I couldn't stop eating it. I love that you can add more peppers and make it as hot as you want, and garlic is the key to flavor. It is awesome. Thank you for the recipe, my sister will thank you also when she sees her birthday present, jars of hot jelly. Thanks again.

    0 people found this review helpful

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    • From: Debfarm

    On Aug 20, 2004

    This is a great recipe! I've made it three times and have had a lot of fun with it. Friends and family give it a big thumbs-up. I used 5-6 habanero peppers, 1/2 each of a green and red bell pepper, also went with the full 1/2 cup garlic (no such thing as too much garlic) I threw all the peppers and garlic in a blender with the vinegar. I only used one packet of Certo as my first batch seemed a bit stiff. The color of the peppers with vary the color of the jelly. My habaneros were a bright orange and the jelly turned out a lovely honey color with flecks of green and red from the bell pepper. Thanks, riffraff!

    13 people found this review helpful

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    • From: Ron Harrison

    On Jul 9, 2005

    I tried another chefs hot pepper jelly and thought it was great. Then I tried yours riffraff. Yours is WAY better. Must be the garlic or something. Whatever the case this is totally awesome pepper jelly. Supurb flavor.

    10 people found this review helpful

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    • Read all 34 reviews

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