Home Cooking 20

Hot Pepper Jelly revisited - Original Recipe

ChiliDude | Sep 8, 2005 07:11 AM

The original recipe along with my annotations, by popular demand, follows. The resulting jelly is thick, but easily spreadable. Notice that no exact measurements are made for the bell peppers or jalapenos. I do not know the reason, but liquid pectin and powdered pectin are NOT interchangeable. Good luck and buon appetito!

Jalapeno Jelly

from Jane Butel’s book “Hotter Than Hell”


3 large, very ripe red bell peppers, cored, seeded
6 to 8 jalapeno chiles, seeded (for a milder flavor, remove ribs too)
1½ cups cider vinegar (5% acidity)
6½ cups sugar
6 ounces bottled liquid pectin

Using a food processor or food chopper, finely chop bell peppers and jalapenos (I did it by hand).

Turn chopped peppers and chiles into a large saucepan, stir in vinegar and sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened and peppers are clear.

Remove thickened pepper mixture from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil about 2 minutes longer (at sea level) or until jelly sheets off the edge of a large metal spoon held at right angles above pan.

Remove from heat, skim off and discard foam (I didn’t see any foam to skim off) and immediately pour jelly equally into 5 or 6 hot, sterilized ½-pint jelly glasses (I filled jars half way each first, and then filled the completely next for even distribution of solids).

Cool, then seal with paraffin and cover with lids (I skipped the paraffin and sealed jars immediately).

Makes 2½ to 3 pints.

Note: Have an extra sterilized jelly jar ready

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