Saturday, January 2, 2010

Hot Pepper Jelly

Right before Christmas I had one of those crazy ideas to try out a new recipe, because I needed for once gift ideas and seriously no matter what some people might say "edible" gifts I think are awesome, because they do not cause clutter. And even if you get them double it doesn't matter as long as they are yummy. But of course, instead of just simply going shopping and buying presents I try to make them and it takes more time, more work - stupid me - but at least this time it was kind of funny. Especially for Leland.  We made Hot Pepper Jelly. He had a blast making fun of me seeing me handling Habanero Peppers or listening to me fussing about the after effects itching and burning. HE loves Habaneros, me - okay they are peppers, I try little bit spicy that's usually it. So I after cooking the hot pepper jelly late night, figuring out how to can for the first time in my life in  my pasta pot without all the necessary equipment, because of course I do have crazy ideas out of season, I did not go and taste it right away. We had added red food coloring because Habaneros are HOT.

The next morning a friend and me and the little kiddos sample with crackers and cream cheese and it was sweet. Sweet as jelly. With a little taste like pepper. But good. Perfect for dipping french fries or glazing meat.

So after a phone call we stocked up on more little jars and in the evening I made a second batch wearing gloves with lots and lots of Habanero Peppers (I had a whole bag in the fridge). This time, not much fiddling, seeds and everything stayed in. And believe me the result is HOT and we tinted it green. The bell pepper was green this time. We are good in canning now. Especially after I let Leland grab the hot little jars out of the pasta pot.

And with a little tag added ready were some Christmas presents and of course also our yearly supply on sweet and sour sauce and hot pepper jelly for our pantry. Now I might just need some more ideas what to use it for.



  • 2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
  • 1 bell pepper
  • 1 1/2 cups white vinegar
  • 6 cups sugar
  • 8 ounces liquid Certo (2 packets) I used only 6 ounces
  • 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)
  1. Chop peppers and put in blender with vinegar.
  2. Blend well and pour into large boiler.
  3. Add sugar and mix well.
  4. Bring mixture to a rolling boil and boil for 1 minute.
  5. Remove from heat, strain through sieve and return liquid back to a boil.
  6. Boil for 5 minutes.
  7. Remove from heat.
  8. Add Certo and food coloring quickly.
  9. Put into 12 (4 oz) jars and seal.
  10. I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  11. Turn jar up correctly and allow to cool completely before storing.
  12. Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
    We did both just to make sure.

I found the recipe here and just adjusted it for us


  1. Sounds yum! I always think I am butch enough to deal with chillis without gloves and then curse myself each time I rub my eye.

  2. mmmmmmm sounds yummy!! I think I might have to give this one a whirl!!!!

    I love playing in my kitchen every chance I can get!

    Quiltingly Yours



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