Hot Pepper Jelly Recipe

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Hot Pepper Jelly Recipe photo by Taste of Home

Hot Pepper Jelly Recipe

Read Reviews

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.

Recommended: Food Gifts for Dad

MAKES:

80 servings

TOTAL TIME:

Prep: 15 min. Process: 5 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

80 servings

TOTAL TIME:

Prep: 15 min. Process: 5 min.

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

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

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: 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 forHot Pepper Jelly

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MY REVIEW

krystaljoy User ID: 4390151 274498

Reviewed Sep. 25, 2017

"Love it!!!! I make it every fall with the peppers from my garden. I don't change a thing."

MY REVIEW

TawneeE User ID: 8545788 233193

Reviewed Sep. 20, 2015

"Just made three pints and 11 half pints. We added carrots and peaches and didn't strain it or add food coloring ."

MY REVIEW

RC1956 User ID: 5292753 80556

Reviewed Jul. 22, 2013

"We have bought this jelly at our local farmers market. So good. Put in on cream cheese in little phyllo shells topped with jelly. Went really quickly. Also saw a recipe with brie and wrapped in puff pastry. So pretty. Have found several recipes for this any plan to make my own"

MY REVIEW

dublinlab User ID: 1682119 80553

Reviewed Feb. 17, 2013

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

MY REVIEW

JMartin1265 User ID: 5765689 32980

Reviewed Jan. 15, 2011

"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."

MY REVIEW

gvanreenen User ID: 4928099 37786

Reviewed Dec. 18, 2010

"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."

MY REVIEW

tombren User ID: 3693424 88841

Reviewed Oct. 17, 2009

"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."

MY REVIEW