Hot Pepper Jelly – a delicious recipe with hot pepper, bell pepper, white vinegar, sugar, liquid Certo, food coloring. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 6 (1/2 pint) 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.
1197
kcal
Calories
304
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Hot Pepper Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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