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Hot Pepper Jelly Recipe

Yields1 Serving

It seems to be a contradiction but if you like things sweet and sour wait until you taste hot and sweet.  This recipe combines the sweetness of sugar with finely diced hot peppers.  You can use any hot pepper you like.  I prefer jalapenos.

 1 cup of finely diced peppers (I think jalapenos are best, but you can go with a hotter variety if you like,)
 1 diced bell pepper (optional)
 1 ½ cups of white vinegar
 6 cups of sugar
 8 ounces of liquid Certo (2 foil packets)
 ½ teaspoon of green or red food coloring. Usually you use a green food coloring for hot, green peppers and red for the hotter red peppers.)

Add all of the ingredients to the bread pan and select the jam and jelly setting.


done, pour the jelly into sterilized jars and refrigerate. Make sure you wipe off any spilled excess from the top or the jars and the sides of the jars before sealing.


Refrigerate when done and your jelly should keep for 1 month.