Hot Pepper Garlic Jelly

5.00 (45)
⏱ 36 mins 🍽 6 1/2-7 half pints 🏷 Jellies

This is a personal recipe for a vibrant and spicy jelly, developed from various versions. It combines hot peppers, garlic, and bell peppers for a flavourful condiment that works wonderfully as a glaze for chicken or pork, or served over brie or cream cheese. Using a mix of coloured peppers creates an attractive result. The method includes clear guidance for the canning process to ensure a good seal. Remember to wear gloves when handling the hot chillies. The yield is approximately 6 to 7 half-pint jars.

Hot Pepper Garlic Jelly

Ingredients

  • 1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
  • 1 red bell peppers or 1 green bell pepper, chopped
  • 1/4-1/2 cup chopped garlic, to taste
  • 1 1/2 cups white vinegar
  • 6 cups sugar
  • 1 -2 packet liquid Certo (or other liquid pectin)

Method

  1. Place your jars and their rings into a large pot of water on the stove and bring it to a low boil.
  2. Keep them at a gentle boil until they are required.
  3. Prepare your jar flats on the counter, alongside a damp cloth for wiping the jar rims after filling.
  4. Combine the chopped peppers, bell pepper, garlic, vinegar and sugar in a large saucepan, mixing thoroughly.
  5. Bring the mixture to a boil, stirring frequently.
  6. Continue boiling for 5- 6 minutes.
  7. Take the pot off the heat, add the liquid Certo and stir it in.
  8. Transfer the jelly into 1/2 pint jars.
  9. Immediately after filling a jar, wipe its rim, place a flat in the ring and screw it onto the jar, then invert the jar onto a cloth towel to seal.
  10. Allow the jars to sit on the counter for some time to complete the sealing process.
  11. If you see the peppers settling, gently shake the jar occasionally.
  12. Once cooled and fully sealed, you can turn the jars upright and tighten the rings again to finish.
  13. **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

Nutrition (per serving)

Sodium23200 mg

Recipe details

CategoryJellies
Authorriffraff