Have you noticed a “spicy” theme running through my posts lately? I must be having sympathy cravings with our youngest daughter who is expecting her first child in October. Or it could just be that I LOVE all things spicy, including jelly!

This is such a versatile recipe. It’s fantastic served as an appetizer on crackers with cream cheese, or as a marinade for meats, even as a spread on panini sandwiches. It’s so good you might want to get a spoon and eat it out of the jar.

3 1/2 cups finely diced red, orange, or green bell peppers (I use a combination)
1/2 cup finely diced hot peppers (I use red and green jalapenos, plus a serrano or two)
1 cup apple cider vinegar
1 package powdered pectin
5 cups sugar

Begin by washing and dicing all the peppers. You should end up with 4 cups total. The combination of peppers you use is up to you. If you want it spicier try habanero peppers.


Measure your sugar and set it aside.

In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full rolling boil over high heat.

Add the sugar and return to a full rolling boil stirring constantly. Boil for 1 minute. It will look like this when it is at a full boil.


After one minute, remove from the heat and ladle into sterilized jars. (To sterilize the jars simply place them in simmering water for 1-2 minutes. This should be done before you start the jelly.) This recipe will make 6 half pint (8 oz) jars.

Wipe the rims very well with a cloth dipped in vinegar. This is to remove all the sugar from the rim ensuring you get a good seal on the jars. Place the canning flats and rings on the jars and tighten.

Place into a boiling water bath canner making sure the jars are covered by one inch of water. Process for 5 minutes. Remove from the canner and let them sit for 24 hours before moving them.


24 hours can be such a long time when you are waiting for the spicy deliciousness to be ready.

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