Double Hot Pepper Jelly

Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
  2. To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
  3. Discard seeds and white membrane.
  4. Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
  5. Sterilize 8 half-pint jars; keep hot until needed.
  6. Prepare lids as manufacturer directs.
  7. In a large kettle, combine minced peppers, sugar and vinegar.
  8. Bring to a boil.
  9. Remove from heat; let stand 5 minutes.
  10. Using a metal spoon, skim off any foam.
  11. Increase heat to high.
  12. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
  13. Stir in pectin and boil exactly 1 minute, stirring constantly.
  14. Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
  15. Wipe jar rims and seal with hot lids and screw bands.
  16. Invert jar 30 seconds, then stand upright to seal.

Reviews

(6)
Most Helpful

I added a cup and a half of mixed finely chopped hot peppers and used one envelope pectin. Also used 3-4 drops of green food coloring to make it prettier. Awesome jelly! Made 6 half pints plus 3 1/4 pint jars. One had to go in fridge right away so we could eat it! lol I hot bath the load for 5 minuetes just because I feel safer that way. Thanks for sharing this recipe Dancer. Can do hot Mexican Dance with this jelly! O'lay!

ArtistsFoodPalette July 22, 2009

This is good stuff. We put it on steak on the grill...yum. Thanks

Denibates August 11, 2007

This is a fantastic recipe! I don't even know for sure what kind of peppers I used... I think they were Hungarian Wax peppers but I bought them at a flea market and they had already turned bright, bright red. Anyway, I used a whole cup of these peppers, prepared as directed, and it turned out perfect! Had a bit of a kick but it really wasn't too hot at all! Will definitely make this one again!

Sweetie 91 October 25, 2016

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