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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 351g Recipe makes 8 cups) The following items or measurements are not included below: 6 fluid ounces liquid pectin |
||
| Calories 727 | ||
| 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 5mg | 0% | |
| Potassium 289mg | 8% | |
| Total Carbohydrate 184.4g | 61% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 177.8g | ||
| Protein 1.6g | 3% | |
Spicy Hot Pepper Jelly
By: ~Rita~
Sep 16, 2004
I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.
8 cups
Ingredients
- 1 lb holland orange pepper, chopped
- 1 (6 ounce) onions, chopped
- 2 cups vinegar
- 7 habaneros, including seeds if you like heat
- 1/2 teaspoon chili pepper flakes, ground fine (optional)
- 7 cups sugar
- 6 fluid ounces liquid pectin
Directions
1
In a blender add 1 cup vinegar and peppers and onions.2
Blend till pureed.3
In a large pot add all except pectin.4
Bring to a rolling boil while stirring constantly.5
Rolling boil for 15 minutes.6
Stir in pectin.7
Bring to boil and stir for 1 more minute.8
Ladle into hot sterle jars leaving 1/4 inch head space.9
Adjust caps onto jars that rims are wiped clean of jelly.10
Process in a water canner for 10 minutes.
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- Course > Appetizers > Spreads
- Course > Condiments, etc. > Jellies
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Technique > Canning > Water Bath
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: salzer
On Aug 2, 2009
I did a spicy jelly marathon today and this was the last one I made so I made some changes to use up what I had already chopped and didn't use from other recipes. I used a red bell pepper and 1/2 cup jalapenos & 1/2 cup serranos because I couldn't find any habaneros. I also added 1/4 cup garlic because I already had it chopped. I tasted some before I canned the rest and it was very good. Thanks!
From: Pokey in San Antonio, TX
On Feb 20, 2006
This was much easier than I thought it would be. It came out great. The only thing I changes was to add the zest of a whole orange. I love the combination of heat and citrus flavor.
From: rosslare
On Oct 20, 2006
Some like it spicy hot! Great jelly and a little goes a long way! I liked the idea of Pokey, about adding orange rind, especially when the jelly is made with orange peppers. I will try that next time, in some distant future, when this first lot will be used up...
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