Hot Pepper Jelly Recipe

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by Lori Dunn
This Hot Pepper Jelly is sold at food shows around Texas, and it's the best-selling product of Don and Marsha Bales of San Antonio.
10-12 jars SERVINGS

Ingredients

  • 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 seeds)
  • 10 fresh, medium jalapeño peppers, chopped into 1/8-inch cubes (optional seeds)
  • 3 medium habaneros, chopped into 1/8-inch cubes (optional seeds)
  • 2 medium Anaheim peppers, chopped into 1/8-inch cubes (optional seeds)
  • 1 cup vinegar
  • 1 cup water
  • 1 box powdered pectin
  • 5 cups sugar 

Directions

  • 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.
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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!”
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