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    You are in: Home / Recipes / Hot Pepper Jelly Recipe
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    Hot Pepper Jelly

    Hot Pepper Jelly. Photo by P.Q. Butterfat

    1/10 Photos of Hot Pepper Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Jellyqueen's Note:

    This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

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    half pi ...

    Units: US | Metric

    • 2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
    • 1 bell pepper
    • 1 1/2 cups white vinegar
    • 6 cups sugar
    • 8 ounces liquid Certo (2 packets)
    • 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)


    1. 1
      Chop peppers and put in blender with vinegar.
    2. 2
      Blend well and pour into large boiler.
    3. 3
      Add sugar and mix well.
    4. 4
      Bring mixture to a rolling boil and boil for 1 minute.
    5. 5
      Remove from heat, strain through sieve and return liquid back to a boil.
    6. 6
      Boil for 5 minutes.
    7. 7
      Remove from heat.
    8. 8
      Add Certo and food coloring quickly.
    9. 9
      Put into 6 (1/2 pint) jars and seal.
    10. 10
      I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
    11. 11
      Turn jar up correctly and allow to cool completely before storing.
    12. 12
      Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on June 17, 2003


      This is great stuff! i used 4 Habaneros, with the seeds and membrane taken out. it's the perfect balance of heat and sweet. i didn't strain it cause i like the bits of pepper in it.

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    • on April 08, 2003


      This jelly is why she's known as "Jellyqueen"!!! It is DEE-LISH! I confess, I'm not very good at making jelly or canning anything and JQ was kind enough to make two jars of this for DD's wedding reception. One jar was a green pepper jelly and the other, as she stated above, a gorgeous purple color. It was a huge hit served with cream cheese and crackers...the guests couldn't get enough of it. Fortunately, a relative got some for me before it was all gone! If you love jellies and peppers, you've gotta try this!!

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    • on December 20, 2009


      I have the jars boiling in the canner right now, but I already know this jelly is fantastic! There was enough left over for one more jar, but I was out, so I put it into a bowl and tasted it. Soooo good! I doubled the recipe for Christmas baskets. I used one red bell pepper and one orange bell pepper, about 3 1/2 cups of vinegar (I ran out), 12 cups of sugar, and 3 packets of Certo. I used about 8 jalepeno peppers and 6 serrano. Probably about 1/2 of those peppers, I took the seeds and membranes out. I also added about a tablespoon of margarine to reduce foaming. I didn't sieve it, or use food coloring, it is so pretty as is! Thank you so much for this wonderful recipe!

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    Read All Reviews (74)


    Nutritional Facts for Hot Pepper Jelly

    Serving Size: 1 (1778 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 797.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 6.7 mg
    Total Carbohydrate 203.0 g
    Dietary Fiber 0.5 g
    Sugars 201.1 g
    Protein 0.5 g

    The following items or measurements are not included:

    liquid Certo

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