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Emily's Hot Pepper Jelly

Emily's Hot Pepper Jelly created by Cinda Lu

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.

Ready In:
30mins
Yields:
Units:

ingredients

directions

  • Measure sugar into separate bowl and set aside.
  • Seed and chop peppers.
  • Place in heavy stainless saucepan.
  • Add vinegar and pectin, and butter or margarine.
  • Bring to a full rolling boil.
  • Add sugar- bring to full boil again, and boil for 1 minute.
  • Ladle into sterilized pint jars.
  • Place in hot water bath for 5-10 minutes.
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RECIPE MADE WITH LOVE BY

@papergoddess
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@papergoddess
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"Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers."
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  1. Cinda Lu
    Emily's Hot Pepper Jelly Created by Cinda Lu
    Reply
  2. Cinda Lu
    I made this as directed with the exception of adding a few drops of green food coloring. It is good, but a bit too sweet for my taste. Will reduce the sugar next time. I got 4 1/2 pints. Thanks goddess!
    Reply
  3. Shabby Sign Shoppe
    Wonderful flavor and easy to can. My husband is hooked on this jelly. So far putting it on just cream cheese with crackers, but after reading the other posts we'll try it on some Mexican dishes as well.
    Reply
  4. TTK4997
    I followed this recipe to the "T", and found it to not gel and needless to say, I Only got two pints out of it. I have tried other pepper jelly recipes and they came out great without a problem.
    Reply
  5. Mary Leverington
    Just a couple of observations: First, it makes four pints, not six; secondly, I recommend you skim the foam from the top before you ladle it into jars. Maybe that goes without saying. It seems very sweet to me; maybe you can cut down on the sugar somewhat or maybe I needed to add more peppers--hard to say. The taste is fantastic, of course. I did blend it first as that seemed like a good suggestion.
    Reply
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