Double Hot Pepper Jelly

Recipe by Dancer
READY IN: 30mins




  • Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
  • To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
  • Discard seeds and white membrane.
  • Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
  • Sterilize 8 half-pint jars; keep hot until needed.
  • Prepare lids as manufacturer directs.
  • In a large kettle, combine minced peppers, sugar and vinegar.
  • Bring to a boil.
  • Remove from heat; let stand 5 minutes.
  • Using a metal spoon, skim off any foam.
  • Increase heat to high.
  • Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
  • Stir in pectin and boil exactly 1 minute, stirring constantly.
  • Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
  • Wipe jar rims and seal with hot lids and screw bands.
  • Invert jar 30 seconds, then stand upright to seal.