Hot Pepper Jelly Recipes

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HOT PEPPER JELLY



Hot Pepper Jelly image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Steps:

  • Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

HOT PEPPER JELLY



Hot Pepper Jelly image

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.

Provided by Jellyqueen

Categories     Jellies

Time 25m

Yield 6 half pint jars

Number Of Ingredients 6

2/3 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 1/2 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)

Steps:

  • 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.

Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

HOT PEPPER GARLIC JELLY



Hot Pepper Garlic Jelly image

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

Provided by riffraff

Categories     Jellies

Time 36m

Yield 6 1/2-7 half pints

Number Of Ingredients 6

1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell pepper, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 -2 packet liquid Certo (or other liquid pectin)

Steps:

  • I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
  • Leave them boiling slightly till you are ready for them.
  • Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
  • Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
  • Bring to a boil, stirring often.
  • Boil for 5- 6 minutes.
  • Remove from heat and add Certo and stir.
  • Pour into 1/2 pint jars.
  • As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
  • Leave them on the counter for a while to finish sealing.
  • If you notice the peppers settling just give the jar a little shake every once in a while.
  • After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
  • **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

HOT-PEPPER JELLY



Hot-Pepper Jelly image

Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5h

Yield Makes about 2 cups

Number Of Ingredients 6

2 pounds unpeeled, uncored apples, cut into 1-inch chunks
1/2 cup apple-cider vinegar
1 1/2 teaspoons coarse salt
1/2 cup diced bell pepper
2 tablespoons minced seeded hot chile pepper, such as habanero or serrano
1 1/2 cups sugar

Steps:

  • Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
  • In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
  • Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

EASY HOMEMADE HOT PEPPER JELLY



Easy Homemade Hot Pepper Jelly image

This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers.

Provided by Darcy Perreault-Acker

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 192

Number Of Ingredients 6

8 green bell peppers, seeded and chopped
8 red, yellow or orange bell peppers, seeded and chopped
1 ½ cups vinegar
7 cups white sugar
2 tablespoons crushed red pepper flakes
4 (2 ounce) packages dry pectin

Steps:

  • Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
  • While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
  • In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
  • Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 7.5 g

QUICK & EASY HOT PEPPER JELLY



Quick & Easy Hot Pepper Jelly image

With just 10 minutes of prep time and 10 minutes of cooking, you can turn out our Quick & Easy Hot Pepper Jelly that will win over the whole crowd.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 cups

Number Of Ingredients 5

4 medium assorted bell peppers (I used green, red, yellow, and orange)
6 jalapeño peppers
2 cups HEINZ Apple Cider Vinegar
3 cups granulated sugar
1 box (1.75 oz.) SURE-JELL Fruit Pectin

Steps:

  • Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
  • Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
  • Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
  • Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

HOT PEPPER JELLY



Hot Pepper Jelly image

We have made this recipe for years, and everyone who has tried it has loved it! It is almost foolproof, too!

Provided by Charkie

Categories     Spreads

Time 1h

Yield 6 8 oz. jelly jars, 10-12 serving(s)

Number Of Ingredients 6

6 1/2 cups sugar
1 1/2 cups apple cider vinegar
1/4 cup hot pepper, finely chopped
3/4 cup bell pepper, finely chopped
1 (3 ounce) envelope Certo
3 drops green food coloring

Steps:

  • In large deep saucepan combine sugar and vinegar.
  • Bring to a rolling (one which cannot be broken down by stirring) boil, stirring constantly. Add hot and bell peppers and cook 2 minutes. Remove from heat; add Certo and food coloring. Stir continuously for 10 minutes while cooling. Pour into sterilized jars and seal with paraffin.
  • If you double this recipe, then you must also double the cooling and stirring time as this is what prevents the pieces of chopped pepper from floating to the tops of the jars.
  • Serve over softened cream cheese with crackers.

Nutrition Facts : Calories 542.2, Fat 0.1, Sodium 19.5, Carbohydrate 138.9, Fiber 1, Sugar 130.5, Protein 0.2

EASIEST HOT PEPPER JELLY



Easiest Hot Pepper Jelly image

Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.

Provided by lisar

Categories     Jellies

Time 7m

Yield 1 jar

Number Of Ingredients 2

1 (14 ounce) jar apple jelly
2 -3 finely chopped jalapeno peppers

Steps:

  • Spoon out apple jelly into a saucepan.
  • Add chopped jalapenos.
  • Bring to a boil and let boil for 2 minutes.
  • (This could also be done in a microwave).
  • You can add a drop or two of food coloring if you want.
  • Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
  • Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
  • (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8

HOT PEPPER JELLY



Hot Pepper Jelly image

Categories     Condiment/Spread     Food Processor     Vegetarian     Low Sodium     Vinegar     Bell Pepper     Hot Pepper     Vegan     Boil     Candy Thermometer     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 6

1 pound red bell peppers
1/2 pound green bell peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoon dried hot red pepper flakes
9 ounces liquid pectin

Steps:

  • Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, add the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
  • To Sterilize Jars and Glasses For Pickling and Preserving:
  • Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

HOT PEPPER JELLY



Hot Pepper Jelly image

This is a delicious jelly to put out with cream cheese and crackers. Everyone loves it. It's addictive. You can control the heat in it by controling the peppers. If you don't like too much spice, it still makes a great jelly because there is flavor from the sweet green peppers. I like it hot, but not too hot. The recipe is about where I like it. When you put the peppers in the food processor, I process them to a medium to fine size because you will be bringing it all to a boil and letting it stand for a while and the peppers will shrink some (you do not want large chunks though).

Provided by Mimi in Maine

Categories     Jellies

Time 1h

Yield 4 pints

Number Of Ingredients 5

1 cup green sweet pepper (seeded and ground)
1/4 cup hot pepper (seeded and ground)
1 1/2 cups cider vinegar
6 1/2 cups sugar
2 (3 ounce) packets liquid pectin (I use Certo)

Steps:

  • I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
  • I grind the peppers in the food processor.
  • Combine all but the pectin in a pan and bring to a rolling boil.
  • Remove from heat and let stand for 20 minutes.
  • Reheat and boil for 3 minutes stirring constantly.
  • Remove from the stove and add the pectin.
  • Stir for 7 minutes.
  • Pack in hot, STERILE, jars and seal with parrafin wax.
  • You can put this in the smaller jars for gift-giving.

Nutrition Facts : Calories 1292.5, Fat 0.1, Sodium 6.3, Carbohydrate 329.3, Fiber 1.7, Sugar 326.4, Protein 0.5

PEPPER JELLY APPETIZER



Pepper Jelly Appetizer image

It has a sweet and slight pepper taste. Anyone that tries this loves it and it doesn't get much easier! You should be able to find the jelly in the jelly section at your local grocery store. Serve with crackers.

Provided by Donatella

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2m

Yield 6

Number Of Ingredients 2

1 (8 ounce) package cream cheese, softened
½ cup mild pepper jelly

Steps:

  • Spread jelly over the block of cream cheese. Serve with your favorite crackers.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 18.5 g, Cholesterol 41.1 mg, Fat 13 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 8.2 g, Sodium 118 mg, Sugar 12.9 g

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From lordbyronskitchen.com


THE BEST HOT PEPPER JELLY RECIPE | FOODAL
2021-12-08 Step 2 – Boil the Jelly. Add the pepper mixture, sugar, vinegar, and salt to a large saucepot and place it over high heat. Stir to combine. Bring the mixture to a vigorous boil over high heat, but keep an eye on the pot to make sure it doesn’t boil over. Continue cooking at a full boil for 5 minutes, stirring frequently.
From foodal.com


HOT CHERRY PEPPER JELLY - LIFE, LOVE, AND GOOD FOOD
2022-01-23 Spread Hot Cherry Pepper Jelly over a block of softened cream cheese and serve with assorted crackers for a quick and easy appetizer. Use Hot Cherry Pepper Jelly to glaze grilled chicken, salmon, pork chops, or pork tenderloin. Spread Hot Cherry Pepper Jelly on a round of brie cheese and bake for 10 minutes, then serve it with a sliced baguette ...
From lifeloveandgoodfood.com


HOT PEPPER JELLY RECIPE - ROBERT STEHLING | FOOD & WINE
Step 1. In a large heatproof bowl, cover the ancho chiles with the boiling water. Let stand until the chiles are softened, about 30 minutes. Advertisement. Step 2. Drain the anchos, reserving 1 ...
From foodandwine.com


10 BEST RED PEPPER JELLY APPETIZER RECIPES | YUMMLY
2022-04-30 fresh lemon juice, pepper jelly, freshly ground pepper, large egg and 10 more Homemade Grape Jelly Meatballs Appetizer Smucker's lean ground beef, Smucker's Concord Grape Jelly, plain dry bread crumbs and 9 more
From yummly.com


HOT GREEN PEPPER JELLY: OLD-FASHIONED RECIPE FROM THE VIRGINIA HILLS
Place the chopped green peppers into the blender and liquify for 3 more minutes. Place the liquified mixture into a large pot and add the sugar and salt. Bring the mixture to a boil, stirring constantly. Once boiling add the Certo. Lower the heat, and cook for 1-2-minutes, stirring constantly. Remove from the heat and allow to sit for about 5 ...
From delishably.com


HOT PEPPER JELLY RECIPE (FOR CANNING) • HEARTBEET KITCHEN
2020-08-24 Gradually stir in liquid pectin. Bring to a full rolling boil (this activates the pectin), and add honey and sugar. Boil. Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. …
From heartbeetkitchen.com


SUPER EASY HOT PEPPER JELLY RECIPE - BEST CRAFTS AND RECIPES
Super Easy Hot Pepper Jelly Recipe. Super Easy Hot Pepper Jelly is a must in every cook’s arsenal. This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. It’s going to …
From bestcraftsandrecipes.com


HOT PEPPER JELLY - AVERIE COOKS
2012-02-08 5 cups white sugar. Prepare the glass jars by sterilizing them. Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
From averiecooks.com


HOMEMADE HOT PEPPER JELLY - IT'S MY SUSTAINABLE LIFE
2021-10-20 Using the magnetic wand, place a lid onto the jar, centering it. Screw a band on only fingertip-tight. Return the jar (s) to the hot water bath canner (make sure you have some kind of rack in the bottom of the pan between the pan and the jars, and the water should cover the jars by 2 inches) and bring it to the boil.
From itsmysustainablelife.com


HELLA JALAPENO JELLY RECIPE (HOT PEPPER JELLY ... - A SPICY PERSPECTIVE
2021-02-15 Add the sugar, vinegar, and salt. Set over medium heat. Bring to a low boil, and cook for 14-15 minutes, uncovered. Then stir in the liquid pectin and simmer 1 more minute. Pour the hot pepper jelly into jars. Screw the lids on tightly. Then either “can” by the classic protocol, place in the refrigerator, or freeze.
From aspicyperspective.com


HOT PEPPER JELLY WITH PECTIN RECIPE - THE SPRUCE EATS
2021-06-08 This easy hot pepper jelly is made with a combination of sweet bell peppers and hot red peppers. You may substitute crushed dried red pepper for the fresh hot peppers. The liquid pectin makes this an easy preparation. If you are new to home canning, take a look at this article about jar preparation and boiling water processing .
From thespruceeats.com


EASY HOT PEPPER JELLY - RECIPE GIRL
2017-09-11 Add the vinegar and water to the saucepan. Place exactly 1½ cups granulated sugar in a small bowl. Remove 2 tablespoons of sugar from the bowl and combine with the fruit pectin in a separate small cup. Pour the sugar/pectin mixture over the peppers and stir to combine. Bring the mixture to a full rolling boil that does not stop boiling when ...
From recipegirl.com


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