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hot pepper jelly

Here is the jelly recipe that I use for those yummy cheesy hot pepper jelly tarts. This jelly can be made any time of year and is a great hostess gift. Serve this jelly with brie or camembert cheese and crackers. It is also lovely on scones.

hot pepper jelly

Hot Pepper Jelly

1-½  cups red (or green) peppers, seeded and chopped

¼ cup canned jalapeno peppers, drained and chopped

1-½  cups white vinegar

6-½ cups granulated sugar

6 oz. liquid pectin

Combine chopped peppers and vinegar in a blender and blend until smooth. Pour into large pot.

Add sugar. Heat on medium-high heat and stir until sugar dissolves. Bring to a boil and boil for 3 minutes.

Stir in pectin and return to a full rolling boil on high heat. Boil hard to 1 minute. Remove from heat. Skim off foam.

Pour into hot, sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.


Pare, J. (1994). Company’s Coming: Preserves. Edmonton, AB: Company’ Coming Publishing Limited.