Hot Pepper Jelly

Pepper Jelly is a family favorite, but we like it hot. This year we included a variety of hot peppers in our garden to add more heat to the Pepper Jelly. The UGA Extension Service recipe, "Pepper Jelly with Liquid Pectin", calls for 4 or 5 hot peppers and 4 sweet green peppers. My batch for 2008 used 12 ounces of cored and seeded hot peppers - a combination of cowhorn, jalopeno, hot banana, serrano and 2 habanero peppers. Be sure and wear rubber gloves when handling hot peppers and don't touch your skin with the gloves! I made the mistake several years ago and spent the night with my hands on ice water.

Hot Pepper Jelly
12 ounces hot peppers, quartered, cored and seeded
1 cup white vinegar
5 cups sugar
1 pouch liquid pectin (Certo)
Begin by setting up your work area. You will need a heavy pan for the jelly, a large pan for sterilizing the jars, a small saucepan for preparing the lids (read the direction carefully on the lid container), and a canner for processing the jelly.

Process the peppers and the vinegar in a food processor until the peppers are liquified.


Combine the peppers and sugar in a heavy pan and boil slowly for 10 minutes.


Add liquid pectin and boil hard for 1 monute. Remove from heat and skim.


Pour jelly into hot, sterilized jars leaving 1/4 inch head space. Wipe jar rims and adjust lids.

Process in a boiling water bath for 5 minutes.

Remove from canner and let sit for 12 to 24 hours. Test to make sure the jars are sealed. Remove the screw bands and clean the jars of any jelly residue. Store in a cool, dark place.

Serve as a condiment with vegetables or pour over cream cheese for a delicious appetizer. Yield: 5 half-pint jars.

For more information, visit National Center for Home Food Preservation How Do I? Can