Hot Pepper Jelly

"This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me."
 
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photo by P.Q. Butterfat photo by P.Q. Butterfat
photo by P.Q. Butterfat
photo by Sarah P. photo by Sarah P.
photo by CainCandy photo by CainCandy
photo by RenoFoodie photo by RenoFoodie
photo by Galley Wench photo by Galley Wench
Ready In:
25mins
Ingredients:
6
Yields:
6 half pint jars
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ingredients

  • 23 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
  • 1 bell pepper
  • 1 12 cups white vinegar
  • 6 cups sugar
  • 8 ounces liquid Certo (2 packets)
  • 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)
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directions

  • Chop peppers and put in blender with vinegar.
  • Blend well and pour into large boiler.
  • Add sugar and mix well.
  • Bring mixture to a rolling boil and boil for 1 minute.
  • Remove from heat, strain through sieve and return liquid back to a boil.
  • Boil for 5 minutes.
  • Remove from heat.
  • Add Certo and food coloring quickly.
  • Put into 6 (1/2 pint) jars and seal.
  • I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  • Turn jar up correctly and allow to cool completely before storing.
  • Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

Questions & Replies

default avatar
  1. tloden0819
    Do you store at room temperature or refrigerate?
     
  2. Nanelle J.
    I've explored a bunch of pepper jelly recipes, and it's hard to find d clear ones. I'm curious about adding the sugar before straining. Isn't here a way to adapt this recipe using a measured quantity of juice?
     
  3. cinderblock59
    my first time to make jelly.....i would love a clear jelly... any help would be greatly appreciated...
     
  4. cmhutchison
    Is it supposed to be 8 oz of liquid pectin. The Certo package I bought was only six so I added a third package to get about 8 oz and it's way too jelly like.
     
  5. Susan K.
    Oh, 1 more question, I made this before but it didn't come out hot, how can I guarantee the peppers I buy will supply the heat I'm looking for?
     
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Reviews

  1. Beth Brady.
    I have the jars boiling in the canner right now, but I already know this jelly is fantastic! There was enough left over for one more jar, but I was out, so I put it into a bowl and tasted it. Soooo good! I doubled the recipe for Christmas baskets. I used one red bell pepper and one orange bell pepper, about 3 1/2 cups of vinegar (I ran out), 12 cups of sugar, and 3 packets of Certo. I used about 8 jalepeno peppers and 6 serrano. Probably about 1/2 of those peppers, I took the seeds and membranes out. I also added about a tablespoon of margarine to reduce foaming. I didn't sieve it, or use food coloring, it is so pretty as is! Thank you so much for this wonderful recipe!
     
  2. Bramble2012
    This is great stuff! i used 4 Habaneros, with the seeds and membrane taken out. it's the perfect balance of heat and sweet. i didn't strain it cause i like the bits of pepper in it.
     
  3. Dreamgoddess
    This jelly is why she's known as "Jellyqueen"!!! It is DEE-LISH! I confess, I'm not very good at making jelly or canning anything and JQ was kind enough to make two jars of this for DD's wedding reception. One jar was a green pepper jelly and the other, as she stated above, a gorgeous purple color. It was a huge hit served with cream cheese and crackers...the guests couldn't get enough of it. Fortunately, a relative got some for me before it was all gone! If you love jellies and peppers, you've gotta try this!!
     
  4. Laura L.
    I don't usually review things, but i thought i would post my cautionary tale for a laugh. So a friend gave me about 5 lbs of chilies of various heats from his garden and i decided i wanted to make a jam. I'm travelling for work, so i thought this could be a good project for my solitary evening in the hotel room. The hotel stovetop was not heating very well, so i covered the pot and walked away for a couple of minutes. I caught it just as the pot was boiling over, but was not in time to save the carmelized peppery boil over from burning. I opened all the windows as soon as i could, but was too late. The smoke alarm went off. The front desk called to tell me not to open the door or else the hallway alarms would go off. I listened, choking on fiery pepper seed smoke the whole time. I got a call five minutes later saying that the fire department will be at my room in a minute. Five firemen and a policeman couldn't stand the spice in the air! Needless to say, it was a spectacle - all the hotel alarms going off, me and the firemen gathered around a huge fan with 20 or so spectators in the hallways, most of whom were wearing earplugs from the screech of the alarms. Please watch your pot when you make this one! After all was said and done, nothing was burned and the jam turned out great! I made it just as the recipe says and can't wait to enjoy every bite! :)
     
  5. riffraff
    This is one that deserves more than 5 stars. Here's how I made it. I used about 5 habaneros, with the membranes and seeds making the rest of the 2/3 cup up with Thai chilis, yes it is hot. I also added 3 Tablespoons of chopped garlic. I did not strain because it was so pretty I left it alone. WONDERFUL HEAT, dumped some over a round of brie, WOW. I am going to try it with just one package of CERTO next time to see if I can get a "looser" jelly for my brie dish.
     
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Tweaks

  1. wayne_emery
    This is one of the best and easiest pepper jeely recipes ever! I like it a little warmer and use Nakano flavored vinegar instead of white vinegar. I like my jelly quite warm and use one green pepper, six red serranos six jalapenos, two anaheims, six super chilis, five habanero paper lanterns and five of the yellow-orange habs you see in the supermarket. Although it takes a day or two to set, I prefer a single 6 oz package of Certo or the jelly turns to rubber. I love this on toast with eggs in the morning, guaranteed to wake you up!! Wayno
     
  2. Chef Luma
    I loved it! Outstanding. I tried some store bought (farmers market jelly) that was VERY good and I wanted to replicate it and this stuff was dead on. I used 4 scotch bonnets, 5 or so Habs and 1 big sweet pepper. I used apple cider instead of regular vinegar. Thank you Jellyqueen!
     

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