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Hot Pepper Jelly Recipe

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.

Published on Aug 11, 2010

Grit Magazine

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