prepare in a very well ventilated room--wear gloves--avoid any contact with skin, especially face and eyes--label with a warning--this is not your ordinary hot pepper jelly--would appreciate knowing how you like this--enjoy!!


  • 1 1/2 cups well ground peppers--I use habanero or scotch bonnett--6 1/2 cups sugar--1 1/2 cups white vinegar--1/4 tsp. salt--6 oz. liquid pectin


core and grind or puree the peppers--combine the peppers, sugar, vinegar and salt in a saucepan--simmer 10 minutes--pour in pectin and bring to a boil, stirring with a wooden spoon--pour into sterilized jars--

makes about 8-10 half pints

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Submitted 6/13/05.
Source: my recipe , after much trial and error
Submitted By: Candi Hayford
EXTREME hot pepper jelly