Recipe

Hot Pepper Jelly

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Photo by apartmentcooker

This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Chili Pepper Recipe
wssmom's Testing Notes: Having never made jelly of any kind before, this was a new challenge for us. The big surprise was not only how easy it was, but how tasty the results were! After some searching we finally...
Having never made jelly of any kind before, this was a new challenge for us. The big surprise was not only how easy it was, but how tasty the results were! After some searching we finally located some red jalapeno peppers (it was a bit early in the season in upstate New York), and found them leaning heavily toward the sweet side, with only a hint of heat. As the difference in the heat of peppers can vary from batch to batch, plant to plant and even pepper to pepper from the same plant, when I do this again I will gather an assortment of red peppers (jalapeno, habanero, red bell) and mix and match, tasting as I go to get just the right amount of kick. The jelly did take overnight to set, rather than right away, and it was a bit liquidy, but that was no doubt due to my inexperience with jellies. To sum it up: Delicious, and it will definitely be made again and again!

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Chef
apartmentcooker's Notes: I know these aren't bell peppers, but they key to this recipe is to make it with red jalapenos - I love their flavor, and I set out trying to make a jelly that captured that flavor, with just...
I know these aren't bell peppers, but they key to this recipe is to make it with red jalapenos - I love their flavor, and I set out trying to make a jelly that captured that flavor, with just the right amount of spice that didn't overwhelm it. Not too sweet, not too spicy, SO much peppery goodness. - apartmentcooker

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Serves 4 pints

3/4 pounds red jalapenos Ask a question about this ingredient

2 cups cider vinegar, divided Ask a question about this ingredient

6 cups sugar Ask a question about this ingredient

a good pinch of salt Ask a question about this ingredient

1 pouch Certo liquid pectin Ask a question about this ingredient

Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)
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Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
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Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.
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7 Comments on Hot Pepper Jelly

ChezSuzanne added 9 months ago

This looks so wonderful. I've been wanting to make hot pepper jelly for the longest time - and now I can!!!

Sagegreen added 10 months ago

Thanks for this recipe! It looks great. Now I don't have to experiment for one.

Gmarkb added about 1 year ago

I made this using 1/2 pound of red jalapenos and 1/4 pound of red serranos from my garden. I removed the seeds and pith from only the serranos. It turned out wonderful. We're currently eating it on bagels with cream cheese. Thanks for the recipe.

apartmentcooker added about 1 year ago

Thanks, everyone! I love this recipe - and I'm excited I can now submit it to a contest: red peppers!!

Sagegreen added about 1 year ago

I just wanted you to know that I referenced your wonderful pepper jelly on my last recipe for meatballs. Although I haven't made this yet, I look forward to it. Meanwhile, I was pleased to find a lovely cranberry pepper jelly commercially that is made in small batches.

Kitchen Butterfly added about 1 year ago

I brought back some pepper jelly from Barbados and we LOVED it. Perfect with pancakes.....I like the idea of green pepper jelly, with a touch of lime juice!

thirschfeld added about 1 year ago

I have always wanted to make hot pepper jelly ever since a crazy Irishman gave me a cracker with cream cheese and habanero jelly on it. Love it and I really do need to make it. Thanks for posting this.