Spicy Hot Pepper Jelly

Rita~'s Note:

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 8 cups

• 1 lb holland orange pepper, chopped
• 1 (6 ounce) onions, chopped
• 2 cups vinegar
• 7 habaneros, including seeds if you like heat
• 1/2 teaspoon chili pepper flakes, ground fine (optional)
• 7 cups sugar
• 6 fluid ounces liquid pectin

Directions:

1. In a blender add 1 cup vinegar and peppers and onions.
2. Blend till pureed.
3. In a large pot add all except pectin.
4. Bring to a rolling boil while stirring constantly.
5. Rolling boil for 15 minutes.
6. Stir in pectin.
7. Bring to boil and stir for 1 more minute.
8. Ladle into hot sterle jars leaving 1/4 inch head space.
9. Adjust caps onto jars that rims are wiped clean of jelly.
10. Process in a water canner for 10 minutes.

Reviews

[cfletcher]

5 Stars all the way, Rita ! What a little gem this is....all I know is that I was looking for a pepper jelly with a kick and this one knocked me out of the park ! I used 2 habenaros, 1 red chili pepper, 1 banana pepper and 2 halepenos...and left some of the seeds in from all of them. I licked the spoon when I finished this one and couldn't wait to try it on something. Will do that soon as I am trying to save these as Christmas stocking stuffers but they might not last that long ! Thanks again, Rita....this is another winner !

[Caroline Cooks]

Holy Cheeewaawaa, Rita. thes es mucho spiceee. So I mixed it with some Orange Marmalade and use as a baste for salmon fillets. NIIIICCCCEEEE!

[salzer]

I did a spicy jelly marathon today and this was the last one I made so I made some changes to use up what I had already chopped and didn't use from other recipes. I used a red bell pepper and 1/2 cup jalapenos & 1/2 cup serranos because I couldn't find any habaneros. I also added 1/4 cup garlic because I already had it chopped. I tasted some before I canned the rest and it was very good. Thanks!