Hot Pepper Jelly Recipe

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Hot Pepper Jelly

RoseAnn Wilson


This is as hot as your peppers are. 1-19-2011

★★★★★ 2 votes
1 Hr
30 Min
Stove Top


6 c
1 1/2 c
apple cider vinegar
1 1/4 c
jalapeno peppers, fresh & ground
2 pkg
certo (2 pkgs. in 1 box)
1 c
chopped onion, fine (may also grind up)
2 dash(es)
green food coloring, optional


1Bring onions, sugar, vinegar and peppers to a full rolling boil. Let stand to cool for 10 minutes. Add Certo. If you want this a pretty geen color, add a few drops of food coloring. Stir well. Pour into steralized glass canning jars the jam and jelly size and cover with melted paraffin wax and let cool. Makes 9-8oz. jars.
2We use this jelly on eggs, pork chops,hamburgers, hot dogs anything. Put on your dinner table like you do your ketchup.
3I use about 1 3/4 pkg. Certo. We like the jelly a little thiner. Easer to spread.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy