Deb Wolf's Note:
This recipe uses sweet and hot peppers to give a tingly hot taste. Red wine vinegar gives it a depth of flavor not found in other recipes I've tried. I use whichever color sweet peppers are ripe in my garden. It's very pretty to use several different colors. Choose hot peppers for the heat level you desire. Jalapenos are fairly mild and habeneros are dangerously hot! Feel free to swap out some of the sweet peppers for hot, just keep the total quantity of peppers to 1 3/4 cups. This makes a pretty gift.
My Private Note
Units: US | Metric
- 1Prepare canning equipment.
- 2Combine peppers, vinegar and sugar in a medium saucepan. Don't use aluminum.
- 3Bring to a full, rolling boil (one you can't stir down) over high heat while stirring constantly and boil 1 minute.
- 4Add pectin all at once; return to a full boil for 1 minute longer, stirring constantly.
- 5Remove from heat.
- 6Ladle hot into hot sterilized jars.
- 7Wipe rims, add lids and rings; tighten until resistance is met.
- 8Process in hot water bath 5 minutes for half pint jars; 7 minutes for pint jars.
- 9Remove without tilting to heatproof surface.
- 10Cover loosely with a towel.
- 11Allow to cool completely without disturbing.
- 12Check seals, label and store in cool place away from light.
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Nutritional Facts for Red Wine Hot Pepper Jelly
Serving Size: 1 (1126 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1224.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 15.9 mg
- Total Carbohydrate 309.5 g
- Dietary Fiber 3.5 g
- Sugars 305.0 g
- Protein 1.5 g