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Hot Pepper Jelly

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“This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green”
6 1/2 pint jars

Ingredients Nutrition


  1. Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
  2. Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
  3. Bring to a boil and boil 3 minutes.
  4. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
  5. Add a drop or so of food coloring if desired.
  6. Pour into hot sterilized half pint jats, Fill to 1/4" of top.

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