Hot Red Pepper Jelly

Hot Red Pepper Jelly

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  • 1 ½ cups seeded, chopped red peppers

  • ¼ cup chopped canned jalapeno peppers

  • 1 ½ cups white vinegar

  • 6 ½ cups white sugar

  • 6 oz (170 ml) liquid pectin (Certo)

  • red food colouring (optional)


Combine chopped peppers and vinegar in blender. Blend smooth and pour into large pot. Add sugar. Heat on medium high heat and stir to a full rolling boil. Boil hard for 1 minute. Remove from heat and add Certo. Stir and skim off foam for at least 5 minutes. Add a bit of food colouring if desired to make a stronger red. Pour into sterilized jars to within a quarter of an inch of the top.


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