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Chad's Hot Pepper Jelly
Recipe Number: 1195002326
Contributor: Trout
Rating: 10.00 based on 1 votes
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
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1/4 Cup liquified hot peppers (jalapeno, habanero, etc.)
3/4 Cup liquified bell pepper (I use green but red, yellow, etc. would work)
6 Cups sugar (yeah, 6 Cups -- this is JELLY)
6 oz. of Certo Pectin (or your favorite brand - I use two pouches)
1/4 teaspoon salt
OPTIONAL: food coloring
For 12 jars used:

2.5 green bell peppers (these were large peppers and provided enough liquid for two batches of jelly) about 3 Jalapenos (for 1 batch/6-7 1/2 pint jars) and about 4 habaneros (for 1 batch/6-7 1/2 pint jars)
Cooking Instructions:
I measured all of them rough cut into a measuring cup before liquefying and it came out pretty close -- I blend them separately and then measure out the appropriate amounts into another measuring cup.

Use some of the vinegar to provide a medium for blending you peppers - some fiber and "chunks" are probably desireable since it gives your jelly "character".

After blending: add the vinegar, peppers, sugar, salt to a large non-reactive pot (stainless steel) and bring to a boil. Stir frequently and watch for boil over -- this stuff is like napalm and will stick to your skin and burn you. Boil for 1 minute. Remove from heat and let sit for 10 minutes.

After 10 minutes remove the foam or scum, add you 6 oz of Certo and any food coloring. Stir well and let sit for another 10 minutes.

You should have prepped your jars, lids, and rings ahead of time. Have them clean and sterilized

Serving Suggestions:
Fill the jars with the hot liquid jelly. Put on your lids and rings. Let the jelly set and gel.

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There are currently 416 different recipes in our Cookbook