Hot Pepper Jelly Recipe

Don and Marsha Bales, San Antonio, travel all over Texas selling this Hot Pepper Jelly recipe at food shows.

| September/October 2010

Main Story:
Sell Homemade Jams and Jellies at Your Local Market  

This is Don and Marsha’s best-selling item, a result of their delicious Hot Pepper Jelly recipe, so what can be said except, “Try it!” 

10 nice, plump serrano peppers, sliced 1⁄8-inch thick (include seeds)
3 bell peppers (one each of red, yellow and green) chopped into 1⁄8-inch cubes (optional to include seeds)
10 fresh, medium jalapeño peppers, chopped into 1⁄8-inch cubes (optional to include seeds)
3 medium habaneros, chopped into 1⁄8-inch cubes (optional to include seeds)
2 medium Anaheim peppers, chopped into 1⁄8-inch cubes (optional to include seeds)
1 cup vinegar
1 cup water
1 box powdered pectin
5 cups sugar 

In large pan, combine all peppers with vinegar, water and pectin. Bring to boil, stirring constantly. Add sugar and return to boil. Maintain rolling boil for 5 minutes, stirring constantly.

Remove from heat and stir until foam is reabsorbed.

Pack into clean 8-ounce jars. Wipe rims of jars with clean, wet cloth. Seal. Process in hot water bath or pressure cooker according to manufacturer’s directions. Yields 10 to 12 jars.

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