1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

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

⁽⁵³⁾ RATE IT NOW Print Recipe

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

2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
1 bell pepper
1 1/2 cups white vinegar
6 cups sugar
8 ounces liquid Certo (2 packets)
1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)

Directions

1
Chop peppers and put in blender with vinegar.
2
Blend well and pour into large boiler.
3
Add sugar and mix well.
4
Bring mixture to a rolling boil and boil for 1 minute.
5
Remove from heat, strain through sieve and return liquid back to a boil.
6
Boil for 5 minutes.
7
Remove from heat.
8
Add Certo and food coloring quickly.
9
Put into 6 (1/2 pint) jars and seal.
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
Turn jar up correctly and allow to cool completely before storing.
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Tiny kitchen, big chef

On Oct 29, 2009

Made 2 batches today. First batch I chopped the peppers too fine, but it didn't effect the flavor. Second batch I left them a little chunkier. Certo comes in 3oz pkgs now, so I just used 2 of them as some people said it was too stiff with the whole 8 oz. Used a red bell pepper, 5 lg jalapenos (2 whole), 3 seranos (all whole) and got a nice, zingy jelly. Didn't strain or use food coloring, they are beautiful as they are. Each batch produced 6 half pints with enough left over for a small bowl of each to taste test. Thanks Jellyqueen for the recipe. I DID process in a water bath for 5 mins. to insure food safety.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sensorydeb

On Oct 20, 2009

I just made two batches. Each time I had some mild and some hotter peppers but I did increase the amount of total hot peppers to 3/4 cup and subtracted the amount from the total bell peppers. I added a half clove of minced garlic to each and to one batch I added about a tablespoon of freshly grated ginger. Both batches turned out great. I really like the ginger flavor as a change of pace.

0 people found this review helpful

Was this review helpful to you? YES | NO

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!!

14 people found this review helpful

Was this review helpful to you? YES | NO

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.

12 people found this review helpful

Was this review helpful to you? YES | NO

Read all 57 reviews