Hot Pepper Toasted Pecan Jelly

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“got this from the magazine that our local electric co-op sends out. i altered it somewhat. cooking time does not include time for water to boil in water bath canner. this is a soft jel. this is not "hot", but a sublte pepper flavor.”
3 half-pints

Ingredients Nutrition

  • 1 cup water
  • 2 tablespoons hot pepper sauce (such as Tabasco)
  • 13 cup lemon juice
  • 3 cups sugar
  • 3 ounces liquid pectin
  • red food coloring
  • 12 cup crushed toasted pecans


  1. To toast the pecans:
  2. Place a single layer on a baking sheet and bake at 300 degrees for 10 minutes. Stir often. Toasted pecans should be light brown and crisp.
  3. To make the jelly:
  4. In a large saucepan, combine water, hot pepper sauce, lemon juice, and sugar.
  5. Bring mixture boil, stir constantly.
  6. Add pectin and a few drops of food coloring.
  7. Let mixture come to a full rolling boil and continue boiling for 30 seconds.
  8. Add pecans.
  9. Remove from heat and skim off any and all the foam.
  10. Pour into three 8-ounce sterilized canning jars, leaving 1/4 inch headspace in each.
  11. Wipe rims of jars clean and put on pre-heated lids and screw rings just until fingertip tight.
  12. Process in a boiling water bath for 5 minutes.

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