Hot Pepper Jelly 16 Recipe

  • 2 cups finely chopped Peppers
  • 1 cup apple cider vinegar
  • 1 cup Apple or Cranberry Juice
  • 1 packet Pectin, dry
  • 1/2 teaspoon Butter or Margarine
  • 6 cups sugar
Combine chopped peppers, vinegar, juice, pectin and butter in a large high sided skillet or a dutch oven. Over high heat, bring mixture to a rolling boil that you cannot stir away.

Add sugar. Stirring constantly, bring back to a rolling boil that you cannot stir away. Set timer for 1 minute and continue to stir jelly till the minute is up. Remove from heat. Fill heated jars and cover with heated lids. Seal tightly with rings and turn upside down. After about 5 minutes, turn jars right side up. Let cool. The lids should "pop" when they seal.

*The degree of heat you want from your jelly determines the kind or kinds of peppers you should use and at what amount. If you want a mild jelly, use mostly Sweet Peppers and add a little Jalapeno or habenero pepper. I make my Hot Pepper Jelly with all hot peppers (usually habenaros).

Makes 6 - 8 8 oz jelly jars

To serve: Melt 4 oz of jelly and pour over an 8 oz. block of cream cheese and serve with crackers OR Melt 8 oz of the jelly and pour over a 2 quart roaster of meatballs. The longer they sit, the hotter they get!

Similar Recipes
Hot Green Pepper Jelly
bell peppers
Green food color
jalapeno peppers
Hot Pepper Jelly
bottle liquid pectin
chopped Jalapeño
chopped red
cider vinegar
granulated sugar
Pears Goat Cheese and Pepper Jelly Quesadilla
Chopped Walnuts
Large Flour Tortillas
One Pear
Small jar Apple Jelly
Small jar Hot Jalapeno Jelly

Hot Pepper Jelly 16 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2021 Tecstra Systems, All Rights Reserved, RecipeTips.com