Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hot Pepper Garlic Jelly Recipe
    Lost? Site Map

    Hot Pepper Garlic Jelly

    Hot Pepper Garlic Jelly. Photo by RenoFoodie

    1/8 Photos of Hot Pepper Garlic Jelly

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    riffraff's Note:

    I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    half pi ...

    Units: US | Metric

    • 1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
    • 1 red bell peppers or 1 green bell pepper, chopped
    • 1/4-1/2 cup chopped garlic, to taste
    • 1 1/2 cups white vinegar
    • 6 cups sugar
    • 1 -2 packet liquid Certo (or other liquid pectin)

    Directions:

    1. 1
      I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
    2. 2
      Leave them boiling slightly till you are ready for them.
    3. 3
      Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
    4. 4
      Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
    5. 5
      Bring to a boil, stirring often.
    6. 6
      Boil for 5- 6 minutes.
    7. 7
      Remove from heat and add Certo and stir.
    8. 8
      Pour into 1/2 pint jars.
    9. 9
      As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
    10. 10
      Leave them on the counter for a while to finish sealing.
    11. 11
      If you notice the peppers settling just give the jar a little shake every once in a while.
    12. 12
      After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
    13. 13
      **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on November 17, 2005

      55

      Fabulous flavor - the perfect balance of sweet & hot/spicy - and the directions were perfect for a first-time canner/jelly-maker! I used a red bell pepper, the full 1/2 cup of garlic, & a mix of jalapenos, 1 poblano, 1 habanero. I left the seeds on 2 jalapenos & de-seeded the rest. Chopped thru the food processor quickly. I used 1 packet of Certo, & it gelled perfectly. I plan to add these to Christmas gifts this year :) Thanks, Riff!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011

      55

      Deseeded the jalapenos otherwise this would be the mother of all fire stations. Makes for perfect hostess gifts.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2010

      55

      Great recipe. Made it twice now. The 2nd time, I omitted the bell peppers and added more hot peppers instead. The hot peppers were minced in a "Magic Bullet". Made for a much spicier jelly. Great for basting chicken and as I found out last night, great with brie cheese.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (42)

    Advertisement

    Nutritional Facts for Hot Pepper Garlic Jelly

    Serving Size: 1 (1911 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 773.7
     
    Calories from Fat 1
    74%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 23.2 mg
    0%
    Total Carbohydrate 197.0 g
    65%
    Dietary Fiber 1.5 g
    6%
    Sugars 186.4 g
    745%
    Protein 1.0 g
    2%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes