*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is the bomb! I have to say that I changed it a bit though. I absolutely despise Green Bell Peppers. So I use all red peppers. I love the fact that I don't have to cut up any hot peppers. I can also easily adjust the heat of each batch. I make 2 to 3 batches a year as this is an expected gift for most family and friends. I also have a local caterer who buys several jars and uses them on crackers with cream cheese piped around the outside. Very festive. We also use a milder version as dip for chicken fingers and pork. Thank you for submitting this recipe. I was sick of wearing gloves and cutting hot peppers up!
I made this recipe and it was awesome and so easy!! I love that I didn't have to cut up hot peppers. Tutfruti is right thoroughly draining the peppers is key to the jelly setting up well. It pours out onto the cream cheese just right and I got so many compliments from family and friends that I have served it to.
A great pepper jelly. One of my neighbors puts it on everything and can go through a jar in less than a week! To drain the peppers well we put them in a fine mesh strainer and then press with a folded cheesecloth. Works great.
This is the same recipe that comes with the Certo brand pectin except that it calls for APPLE CIDER VINEGAR! This is the key. Also instead of food processor draining cheese cloth etc. just hand chop the peppers. They won't be watery at all! I have also added toasted chopped pecans to my jelly jars as I pour in the hot jelly. It makes a great Christmas gift. (Add red or green food color when cooking jelly)
I reccomend using more lemon juice than the vinegar. Also aple cider vinegar is preferable to the white as it is more palatable. I used lemon zest instead of chile flakes and I added a half cup of sugar more to combat the pungency of the vinegar. Too bad it was already too late. The jelly is not bad but not as great as I have had in the past. Still on the lookout for the perfect bell pepper recipe! I think the lemon juice will do it though.
I've just made this for the second time and It is so yummy! Besides putting in ontop of creamcheese and serving with crackers I dont know what else to do with it but its a nice quick snack if you have guests or a classy appitizer to bring to get togethers..I just need to find a way to make it diet friendly.
This is one of my favorite recipes now!! I've already made it twice...in a week! I did my own little twist though. Instead of the red pepper flakes I used hot lemon peppers that my wife grew in the garden. The bright yellow collor adds to the look of this jelly. I only made a quarter of what the original called for but next time I'm making one big batch...love it!!!
I used a collage of peppers (every kind imaginable)the recipe was very easy however I decided to get creative and make it my own by following the same instructions using plums then I combined the two products and came up with a jelly that even my Grandmother (god rest her soul) would have had to bow to.
Great taste but I made it EXACTLY like the instructions say and it has yet to jell. I read somewhere that pepper jellies can take up to a week but I'm not sure if it is true with this recipe. Hopefully because it's been over 24hrs and my 12 jars look thinner than a syrup. Again though I love the taste!
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