Pepper Jelly (spicy) Recipe

  • 1 pound Red Peppers (chopped)
  • 1 onion (chopped) (small)
  • 2 cups vinegar
  • 7 Habaneros
  • 1/2 teaspoon Chili Pepper Flacks (ground fine)
  • 4 cups Sugar (measured and set aside)
  • 1 box Pectin (Ball, low sugar/no sugar)
using gloves, and in a well ventilated area wash, remove seeds and chop or grind peppers. wash and chop onions. In a blender add (1) cup vinegar, peppers and onions. Blend until pureed. Combined in a large saucepan all ingredients except sugar, mix well. Bring to a boil over high heat while stirring continually. Boil hard for (15) minutes. Add sugar all at once and stir until sugar is completely dissolved. Bring back to a boil and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
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