Emily's Hot Pepper Jelly

READY IN: 30mins
Recipe by papergoddess

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.

Top Review by Mary Leverington

Just a couple of observations: First, it makes four pints, not six; secondly, I recommend you skim the foam from the top before you ladle it into jars. Maybe that goes without saying. It seems very sweet to me; maybe you can cut down on the sugar somewhat or maybe I needed to add more peppers--hard to say. The taste is fantastic, of course. I did blend it first as that seemed like a good suggestion.

Ingredients Nutrition


  1. Measure sugar into separate bowl and set aside.
  2. Seed and chop peppers.
  3. Place in heavy stainless saucepan.
  4. Add vinegar and pectin, and butter or margarine.
  5. Bring to a full rolling boil.
  6. Add sugar- bring to full boil again, and boil for 1 minute.
  7. Ladle into sterilized pint jars.
  8. Place in hot water bath for 5-10 minutes.

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