the type of peppers that you will use depends upon the amount of "heat".


  • 1 cup ground sweet red or green peppers-1/2 cup ground long hot peppers (I use 1 1/2 cups Scottish Bonnett or Habanero peppers for an intensely HOT jelly)--6 1/2 cups sugar-1 1/2 cup white vinegar - 1/4 tsp. salt--6 oz. fruit pectin


Core and gring or puree the peppers, include seeds. Combine peppers, sugar, vinegar and salt in a saucepan. Simmer for 10 minutes, stirring constantly. Pour in pectin and bring to a boil. Lower heat, continue to stir, until you feel the mixture thicken..Place funnel over tops of sterilized jars, ladel jelly into jars, wiping any spills immediately. Enjoy!!

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Submitted 6/13/05.
Source: My Files
Submitted By: Candi from Amesbury Ma.
Hot Pepper Jelly