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Hot Pepper Jelly

Total Time

Prep: 15 min. Process: 5 min.

Makes

5 half-pints

We enjoy this fiery hot pepper jelly 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. —Richard Harris, Kingston, Tennessee
Hot Pepper Jelly Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups white vinegar
  • 1 medium sweet red pepper, cut into wedges
  • 2/3 cup chopped seeded 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

  1. Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam.
    Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
  2. 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.

Nutrition Facts

2 tablespoon: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

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