Hot Pepper Jelly

Hot Pepper Jelly

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Debbie MacLean


This has got to be the BEST recipe I have come across for hot pepper jelly! It's not too hot but has just enough bite to it to be addictive! Everyone who has tried it loves it! It's awesome when you have to come up with a quick little appetizer.


★★★★★ 1 vote

makes 12 125ml jars


How to Make Hot Pepper Jelly


  1. Finely chop all your peppers. You should wear gloves for chopping the Jalepenos because they will burn your skin.
  2. Place peppers in a pot with the pectin and vinegar. Stir constantly and bring to a full rolling boil. Quickly stir in sugar and return to a full rolling boil. Boil for exactly 2 minutes. Remove from heat and skim off any foam.
  3. Ladle into sterilized jars (125ml I'm Canadian and we work with the metric system!) and process in a hot water bath canner. Bring the water up to a full rolling boil and time it for 5 minutes.
  4. I put a little dollap of cream cheese on a snack cracker ( socialbles, wheat thins, or even tortilla chips) and then top with a little dab of this jelly. Yum!!! You could also bake up the tiny one bite tart shells, let them cool and fill with some cream cheese and a little of this jelly on top. Or cut strips of phyllo pastry, put some of this on one end and then roll up so it is in a triangle shape. Bake at 350 until golden....I could go on but the possibilities are only limited by your imagination!

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About Hot Pepper Jelly

Course/Dish: Other Appetizers

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