Hot Pepper Jelly

Name: Hot Pepper Jelly
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 half-pints.
Cuisine: Mexican Recipes
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

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.

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.

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

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tammycookblogsbooks

Apr 26, 2018

I needed hot pepper jelly to make TOH's Jalapeno-Lime Chicken Drumstick recipe. I divided the recipe in half. I didn't strain it or process it. It still thickened up. Be sure to stay clear of the fumes as another reviewer also said.
krystaljoy

Sep 25, 2017

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

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 .
RC1956

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
dublinlab

Feb 17, 2013

Proportions are al wrong. No need to strain. Instructions are terrible.
JMartin1265

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.
gvanreenen

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.
tombren

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.
Inez Portlock

Sep 16, 2008

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.