Hot Red Pepper Jelly

Fresh from the Garden

 Since I had a few jalapenos left from my previous recipe and my red peppers from my garden are ready, I decided to make Hot Red Pepper Jelly.



Place jars in canner and cover with water, heat to a soft boil. Place lids in a separate pot covered with water and keep warm. 
Meanwhile remove seeds from peppers and finely chop. Place inside a large Pot. I am using my Dutch Oven.

 ALWAYS REMEMBER TO WHERE GLOVES WORKING WITH ANY HOT PEPPER! The oils can burn the skin

Always my go to Pot......My Dutch Oven




Measure out all ingredients so they are ready to add when needed.

 Place peppers on high heat and add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

 For about 1 minute, do not over boil!

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

 If you over cook jelly will not form correctly. It will be runny.(though you can still use it for glazes and syrups)

Using jar tongs take jars out of canner. Keep canner with water on medium high heat so it will be ready to process. Place funnel in jar and pour pepper jelly to 1/2" from rim. Place warm lids on and tighten. Place jars in canner and top over with water 1-2". Bring to boil and process 10minutes.

Take Jars out and cool on cooling racks. Jars are sealing when you here the pings. Check jars for a good seal by pressing finger down on lid. The ones that don't have any give have sealed. After jars have sealed you may place them in the pantry. The ones that did not seal store in the refrigerator.



Print Recipe

Hot Red Pepper Jelly Recipe

Makes 8 pints

7 cups - Red Peppers, finely chopped

1/2 cup - Jalapeno Peppers, finely chopped

1tsp. - Butter

2 cups - Apple Cider Vinegar

2 pkgs. - Sure Jell, pectin

11-12 cups - White Sugar

Place Jars in canner and cover with water and heat to a soft boil. Keeping the water at a soft boil helps at the end when processing jelly. Place lids in separate pot with water over lids and keep warm

Meanwhile, using gloves remove seeds from all of the peppers. Finely chop and place into a large pot. Place pot on stove, High heat you will Add vinegar, butter and sugar to peppers and bring to a rolling boil , even when stirring it still keeps it boil.

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Take Jars out of canner with jar tongs, place funnel in jar. Take a measuring cup and scoop jelly from pot and pour into jars leaving a 1/2" space from rim.

Place lids on jars and tighten firmly. Wipe jars down and place in canner, Canning water should already be at a soft boil,  cover jars with 1-2" s of water and bring to a full boil. Process for 10 minutes.

Take Jars out and cool on cooling racks. Jars are sealing when you here the pings. Check jars for a good seal by pressing finger down on lid. The ones that don't have any give have sealed. After jars have sealed you may place them in the pantry. The ones that did not seal store in the refrigerator.

Authored by +Shawna Williams 

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