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Nutrition Facts

Serving Size 1 pint jars 273g

Recipe makes 6 1/2 pint jars)

The following items or measurements are not included below:

liquid Certo

Calories 735
Calories from Fat 0 (0%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 128mg 3%
Total Carbohydrate 187.4g 62%
Dietary Fiber 0.5g 2%
Sugars 185.9g
Protein 0.5g 0%

how is this calculated?

Hot Pepper Jelly

Recipe #58516 | 25 min | 10 min prep | add private note
Jellyqueen

By: Jellyqueen
Apr 7, 2003

This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

6 1/2 pint jars (change servings and units)

Ingredients

Directions

  1. 1
    Chop peppers and put in blender with vinegar.
  2. 2
    Blend well and pour into large boiler.
  3. 3
    Add sugar and mix well.
  4. 4
    Bring mixture to a rolling boil and boil for 1 minute.
  5. 5
    Remove from heat, strain through sieve and return liquid back to a boil.
  6. 6
    Boil for 5 minutes.
  7. 7
    Remove from heat.
  8. 8
    Add Certo and food coloring quickly.
  9. 9
    Put into 6 (1/2 pint) jars and seal.
  10. 10
    I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  11. 11
    Turn jar up correctly and allow to cool completely before storing.
  12. 12
    Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

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Featured Reviews for This Recipe

From: Chef #700169

On May 17, 2009

I have tried many recipes but none of them would set up. This is the first recipe that did.. Great recipe, great taste.

1 person found this review helpful

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    From: westtextazzy

    On Nov 25, 2008

    Jellyqueen, thanks for saving me! I tried jalapeno jelly two years ago, and it never jelled. We used powdered fruit pectin, and maybe that was part of the problem. This jelled quickly and was a beautiful color. We did not use a sieve only because we like the little extra chunks and feel it adds to the texture and beauty of the jelly. We also found out that manufacturers of the liquid fruit pectin recommmend that you NOT double or triple the recipe. We did anyway with good results. This made a great jalapeno jelly with jalapenos, haberneros, serranos, and green pepper. We love it and will make it yearly! Great recipe!

    1 person found this review helpful

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  • From: Bethany Taylor

    On Mar 25, 2005

    Okay, I tried this again and again and I finally got it down to a science...perfect heat balance everytime. I used 4 not-so-hot jalepenos.. I left 2 with seeds and membranes intact and liquified them in the blender with the vinegar. Then added the other 2 jalepenos, minus seeds and membrane, with the bell pepper and pulsed until finely chopped. Then continued on with the recipe..turned out perfectly every time! I LOVE this recipe!! You Rock Jellyqueen!!! Thanks so much!!

    13 people found this review helpful

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  • reviewer icon

    From: riffraff

    On Jul 28, 2003

    This is one that deserves more than 5 stars. Here's how I made it. I used about 5 habaneros, with the membranes and seeds making the rest of the 2/3 cup up with Thai chilis, yes it is hot. I also added 3 Tablespoons of chopped garlic. I did not strain because it was so pretty I left it alone. WONDERFUL HEAT, dumped some over a round of brie, WOW. I am going to try it with just one package of CERTO next time to see if I can get a "looser" jelly for my brie dish.

    9 people found this review helpful

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  • Read all 48 reviews

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