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My review
Hot Pepper Jelly
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ranger1
"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."
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Ingredients
1 h 45 m servings 88Original recipe yields 48 servings (6 (8 ounce) jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
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Reviews
Read all reviews 256279 Ratings
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Most helpful positive review
10/22/2006
This is a great recipe, but after making it twice, have found it either has a typo or needs a slight modification. Both times I have made this jelly as the recipe states, it has not set up prop...
Most helpful critical review
11/30/2001
I made 3 batches of this recipe and found that I had 21 jars of jelly that did not set. Very runny and a little disappointing. Tastes good, but a bit vinegary. Is there a way to re-cook it wi...
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Newest
10/22/2006
This is a great recipe, but after making it twice, have found it either has a typo or needs a slight modification. Both times I have made this jelly as the recipe states, it has not set up prop...
11/20/2006
This recipe is AWESOME! I read all of the reviews and used 3 of the suggestions: 1. I drained the peppers after chopping 2. I boiled 2 minutes instead of 1 and 3. I used the inversion metho...
11/30/2001
I made 3 batches of this recipe and found that I had 21 jars of jelly that did not set. Very runny and a little disappointing. Tastes good, but a bit vinegary. Is there a way to re-cook it wi...
9/12/2005
THIS TASTED GREAT BUT JUST WILL NOT SET. I DRAINED THE PEPPERS AFTER I CHOPPED THEM. I'VE EVEN ADD MORE PECTIN,SUGAR, LEMON JUICE AND WATER AND BOILED IT FOR A SECOND TIME AND RESEALED. AND T...
10/31/2004
This was the best pepper jelly--I made it in 1 evening with great success. I took half of the peppers & half of the vinegar and put the mix into my blender, repeat with the remaining half. Aft...
8/12/2007
Divine! I used only green bell, yellow hungarian and jalapeno peppers (no red bells), since that is what we grew in our garden. Following other's suggestions, I drained the excess water from th...
8/20/2009
I have probably made over 20 batches of this recipe and these are my recommendations. Use Sure-Jell pectin if you can, it keeps the peppers suspended throughout the jelly and sets very well. A...
10/18/2003
The taste is wonderful but my jelly wouldn't jell, I followed the instructions carefully but alas it's more like syrup than jelly. If anyone knows how to "fix" this I would appreciate it as I ha...
7/20/2013
I made 4 batches of this jelly today, each varying the types of peppers and the degree of chopping (some processed in the food processor, some hand chopped). All four batches set up perfectly. ...