Hot Pepper Garlic Jelly

"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. "
 
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photo by RenoFoodie
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photo by fay hutch photo by fay hutch
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Ready In:
36mins
Ingredients:
6
Yields:
6 1/2-7 half pints
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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
  • 14 - 12 cup chopped garlic, to taste
  • 1 12 cups white vinegar
  • 6 cups sugar
  • 1 -2 packet liquid Certo (or other liquid pectin)
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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.

Questions & Replies

  1. I have made this many times but am not where I can buy liquid pectin,powdered,or plain gelatin. I want to try thickening with some chia seeds. Any suggestions as to how much to use?
     
  2. Should the garlic and peppers be put in a blender before boiling.?
     
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Reviews

  1. 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.
     
  2. 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!!
     
  3. 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.
     
  4. We love pepper jelly. Not only do we eat it as an appetizer, we also put it on ham steak while they are cooking. It makes such a nice glaze. Sweet heat. This is the first time I've put garlic in mine pepper jelly and we are excited to try it on the ham. thank youfor sharing withus.
     
  5. Deseeded the jalapenos otherwise this would be the mother of all fire stations. Makes for perfect hostess gifts.
     
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Tweaks

  1. Replace the bell peppers with sweet onion and it is even better! We use apple cider vinegar whenever we make this, and its everyones favorite jam!
     
  2. 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.
     

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I'm an adventurous foodie. Cooking is how I express myself.
 
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