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Hot Pepper Jelly Recipe

Hot Pepper Jelly Recipe photo by Taste of Home

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We enjoy this fiery pepper 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.

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Hot Pepper Jelly Recipe

Prep: 15 min. Process: 5 min.

Yield: 80 Servings

15 5 20

Ingredients

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

Directions

Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Serve with cream cheese on crackers. Yield: 5 half-pints.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Hot Pepper Jelly in Taste of Home August/September 2001, p39

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Reviews for Hot Pepper Jelly

Hot Pepper Jelly

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Reviewed on Feb. 17, 2013 by dublinlab

Proportions are al wrong. No need to strain. Instructions are terrible.

Reviewed on Jan. 15, 2011 by JMartin1265

I have made this two times now and both times I have requests for more! YUMMY! Wear gloves and a mask though when making. Fumes can be a little over whelming.

Reviewed on Dec. 18, 2010 by gvanreenen

good recipe, good flavor, the only difference I made was to use only one packet of liquid pectin per recipe. No difference in gelling so will continue to make this but with half as much pectin.

Reviewed on Oct. 17, 2009 by tombren

Have made this several times, It's Great if you like hot For parties or gatherings I mix it with cream cheese so that it just has a small bite and put it into an Accent decorator. Guests can dispense as much as they like onto a ceacker.

Reviewed on Sep. 16, 2008 by Inez Portlock

I have the TOH cookbook with this recipe in it. Could you tell me what issue this is in? I can't seem to locate it.