Hot Pepper Jelly and Jalapeno Pepper Jelly

                       Printer Friendly Version Hot Pepper Jelly Recipe                  canning and jelly making supplies

Hot Jalapeno Pepper Jelly

Peppers should be fresh and crisp for the best taste. Wrinkled aged peppers will not make a pleasant tasting pepper jelly.

1/4 cup ground jalapeno peppers [Chili Peppers will suffice also]
3/4 cup ground bell peppers
1 1/2 cup vinegar
6 1/2 cup sugar
1 bottle CertoShopping Link Certo

Wash the peppers, cut and remove seeds and stems. Grind the peppers, save the juice. If you have a juicer available that work just dandy

Pour the juice over your ground peppers in large cooking pot.

Add sugar and vinegar then thoroughly mix. Mix well then Boil for about 10 minutes.

Remove from heat, add Certo, stir well again.

Add a few drops of either green or red coloring.

Cool slightly and put in glass jars. Turn upside down to seal.

Processing in a Boiling Water Bath is advisable.

If you enjoy pain don't wear rubber gloves, and be sure to wipe your eyes. Otherwise wear rubber gloves.

Peppy Pepper Jelly

1.25 cups chopped green hot pepper*

1.5 cup chopped green sweet pepper*

6.5 cup sugar

1.5 cup white vinegar

1 bottle Ball Fruit Jell PectinPectin for Hot Pepper Jelly [4.5 - 5 oz.]

Red or green food coloring

Mix peppers, sugar and vinegar; boil 10 minutes.

Add green or red food coloring and pectin; boil another 5 minutes.

Strain, pour in hot jar and seal. Makes 6 jars.

Great with cream cheese on crackers.

*NOTE: It can be made mild by using 3/4 cup chopped green hot pepper; 2 cup chopped green sweet pepper.

And if want redder hot jelly use; red hot pepper 1.25 cup or 1/4 cup; red sweet pepper, 1.5 cup or 2 cup; and use red food coloring.

Jam and Jelly Recipes