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

    Spicy Hot Pepper Jelly. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    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.

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    Units: US | Metric

    • 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


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

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on August 18, 2011


      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 !

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    • on January 22, 2010


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

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    • on August 02, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spicy Hot Pepper Jelly

    Serving Size: 1 (2815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 727.5
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7.6 mg
    Total Carbohydrate 184.2 g
    Dietary Fiber 1.4 g
    Sugars 177.5 g
    Protein 1.5 g

    The following items or measurements are not included:

    liquid pectin

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