“This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.”
6 half pint jars

Ingredients Nutrition

  • 23 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
  • 1 bell pepper
  • 1 12 cups white vinegar
  • 6 cups sugar
  • 8 ounces liquid Certo (2 packets)
  • 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)


  1. Chop peppers and put in blender with vinegar.
  2. Blend well and pour into large boiler.
  3. Add sugar and mix well.
  4. Bring mixture to a rolling boil and boil for 1 minute.
  5. Remove from heat, strain through sieve and return liquid back to a boil.
  6. Boil for 5 minutes.
  7. Remove from heat.
  8. Add Certo and food coloring quickly.
  9. Put into 6 (1/2 pint) jars and seal.
  10. I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  11. Turn jar up correctly and allow to cool completely before storing.
  12. Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

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