“This Vibrant Spicy jelly is made with a mix of three chili’s bring this to a HOT heat level. You can use all three or play with what chili's you get a hold of. Serve on cream cheese with crackers or alongside meat. Blend some into a salad dressing. Place some in a shaker with citrus vodka for a yummy spicy martini. Or add to a margarita for a nice kick.”
5-6 1/2 pint jars

Ingredients Nutrition

  • 4 14 cups pomegranate juice, 100% organic no sugar added
  • 14 cup lemon juice
  • 6 cups sugar
  • 3 fresh red cayenne chilies, deseeded if you want
  • 2 fresh red jalapeno chilies, deseeded if you want
  • 2 fresh red scorpion chilies, deseeded if you want
  • 12 of a 6 ounce package 1 foil pouch pectin


  1. Sterilize the jars and lids. Prepare the water canner.
  2. Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
  3. 1. (be careful of your eyes HOT FUMES).
  4. Combine all ingredients but pectin in a large pot.
  5. Bring to a boil and boil for 10 minutes stirring constantly.
  6. Stir in pectin stirring while boiling hard for 1 minute.
  7. Remove from stove and skim foam.
  8. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
  9. Adjust caps Process 10 minutes in boiling water canner.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a