Hot Pepper Jelly


  • 1/4 cup red chili peppers, minus seeds and membranes, minced
  • 3/4 cup jalapeno peppers, minus seeds and membranes, minced
  • 6 1/2 cups sugar
  • 1 1/2 cups white vinegar
  • 6 ounces liquid pectin


  • In large pot, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Skim off any foam and stir to make sure sugar is dissolved.
  • Return pot to heat and bring to a full, rolling boil. Stir in pectin and boil 1 minute, stirring constantly.
  • Ladle into hot, sterilized half-pint jars, leaving 1/8 ince headspace. Wipe jar rims and seal with hot lids and bands. Process 5 minutes in boiling water bath.


  • Yield:
  • "1/2 pint"
  • SOURCE: Janice Thorson

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