And so easy to make. I felt the same way about all the intimidating instructions on some jelly recipes, and I’m really glad this one worked for you. I’m making it as I type this haha, I was wondering if it would be safe to add pineapple to this recipe ? I’m giving it as gifts maybe. I’ll have to give it a try. Whisk in one tablespoon of powdered pectin as it heats. I love pepper jelly, but can’t eat it as a diabetic. This is a recipe from a while ago, but as a rough estimate you can use 2 good sized bell peppers. I used 2 red bell peppers and one yellow bell pepper and that perfectly amounted to the 12 ounces. Love the ‘blast thru’ on cooking, and high-so-high color of the peppers in this jelly!! My question is does it make a difference which sure jell I use? Everyone looks forward to this jam! I also used 4 oz jars to give as gifts. I made a double batch today to use up the orange and green peppers we had in the garden. Has anyone mentioned using a sweetener like agave, erythritol, etc? Thank you! Is there anyway I can thicken it a little more ? The recipe doesn’t say. I have a bunch of frozen peppers from last year, could you use frozen peppers for this recipe? Leave a comment and tell me what you think! Stir constantly and let it reach to a rolling boil. I love hot pepper jelly, but not too hot. I followed the advice of another commenter and after I processed my bell peppers I put them in a colander lined with paper towels and let them drain for a couple minutes and then squeezed a lot of the liquid out of them. Can’t wait to try this recipe! Hope that helps! If you boil the filled jelly jars “a bath” once they are all filled and closed well, put them in a deep pot, fill water to about 1″ over the jars, boil 10 min. Despite the heat outside, summer is the season for canning and preserving. Making another batch today! No, it should be fine refrigerated for several weeks to a month. If a pepper has striating on it, that means the pepper had uneven watering during its development on the vine. And I must say it is some damn good jelly! It was super spicy (left all seeds & membrane) but I think the cream cheese helped with the heat. Thank you! Thank you!! Thank you. If you make it again you can boil the batch for a little bit longer. I was surprised by this color, but attributed it to the red peppers I used. Thank you. Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Made it for the first time 2 weeks ago and we already finished it off so making a double batch today. Have been wondering what to make with them and we do love HEAT, so this will be make along with our Jalapeno poppers we have planned to make. Can I store it in the freezer to make it last longer? I have processed mine in a water bath a it turns out awesome. I was told this a few years ago, and it’s generally true. hello miss. Bring to a boil, reduce heat to medium, and simmer 5 minutes. And I love the golden color (a nice change from the bright green pepper jelly of my Southern childhood). I’m pretty excited about trying this. Thanks! One is in my fridge, and the other 4 went into the freezer. Love it when a recipe calls for one of this or one of that. Thank you. Hey Sue We love hot pepper jelly. After chilling overnight my jelly is not as thick as I thought it would get! Planning to try making some different hot pepper jellies this summer… it will be the first time I attempt jelly. Of peri-peri sauce (an African pepper sauce I found in my local grocery store). How long will this hot pepper jelly keep? It was very close to the same proportions. What a lovely way to end the day, thanks Wendy! Now everybody wants to know how much for an 8 oz jar. I put 1 jar in the refrigerator for us but I canned the rest and plan to use for Christmas gifts. I slice it thin and use it as crackers to put the goat cheese on! Where ? Not sure. It was perfect. Thanks for the delicious and SUPER easy recipe. Place a dish towel on bottom of pot when water bath and look up water bath times to get a feel for times. You can play around with this recipe, especially if you aren’t canning it, so you don’t have to think about safety issues. Some of the other types of pectin depend on large amounts of sugar to work. I’m making a big batch this weekend. Here are some detailed instructions.. http://pickyourown.org/how_to_fix_runny_jam.htm. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating. Add sugar and mix well. Thank you for breaking it down the way you did I will definitely be doing it again. You can try but it’s not a sure thing. I don’t know is the short answer. I’ve found that it does make a difference Betty, and others have had their jelly not set when they use the original type. Chop peppers and put in blender with vinegar. Is that something to be worried about with this recipe? And I did only use 4 large jalapenos since children would be eating this also. Use any color sweet peppers you like, all red, all green, or all yellow make a pretty jam, too. If it is completely smooth and a lighter green, it will be milder. Cook on high heat to reach a boil. It has been in the fridge nearly 24 hours. You can add more vinegar to get the ph right, if necessary. You referenced the jars as being from Weck, but I think the jars used in the video might be different as they have screw on lids and the word “homemade” embossed in the glass. Also, have you ever tried canning it, and what were the results? This Pepper jelly will not have the same firmness or texture as a store bought "Welches" jelly. One of my most popular recipes was Spicy Red Pepper Jelly, an American invention, perfect for swirling through cream cheese. This looks great, Sue! But here is a link that suggests you can, and tells you how to substitute it for the sugar in jams : http://extension.psu.edu/food/preservation/faq/making-jams-jellies-with-agave-syrup. It's going to be your new favorite appetizer! Try the "Plate Test."