Community Pick
Hot Pepper Garlic Jelly
photo by RenoFoodie
- Ready In:
- 36mins
- Ingredients:
- 6
- Yields:
-
6 1/2-7 half pints
ingredients
- 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
- I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
- Leave them boiling slightly till you are ready for them.
- Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
- Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
- Bring to a boil, stirring often.
- Boil for 5- 6 minutes.
- Remove from heat and add Certo and stir.
- Pour into 1/2 pint jars.
- 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).
- Leave them on the counter for a while to finish sealing.
- If you notice the peppers settling just give the jar a little shake every once in a while.
- 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!
- **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
Reviews
-
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!!
-
This came out great! I used a combo of apple cider vinegar and white vinegar, red and yellow bell pepper, jalapeños, serrano peppers and habanero peppers. I emulsified the mixture during cooking leaving just a few chucks for color and used 2 packages of liquid pectin because I didn't want a runny jelly. It came out perfect. Make sure to skim off any foam too so you get a good clear jelly without foamy chunks floating around.
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Tweaks
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.