Hot Red Pepper Jelly

Hot Red Pepper Jelly Recipe

My Hot Red Pepper Jelly recipe is one that I used to make about once a year. It has now become a twice and now three times a year recipe. I make the batch, store it in mason jars, and give it away in mason jars to my dinner party guests.

This Hot Red Pepper Jelly goes perfect with Kerry Gold: Dubliner Cheese and Buttery Town House Crackers.
 You can find it in the cheese sections of most grocery stores for about $5.00. I buy the cheese in bulk is at BJ’s Wholesale or Costco where you can get 5x’s the amount for just a few more dollars. If you think it’s too much cheese, try this Hot Red Pepper Jelly and you will soon realize that the bulk Dubliner size  goes super fast.

hot red pepper jelly

Hot Red Pepper Jelly
Sweet and Spicy Hot Red Pepper Jelly recipe
  1. 3 Red Bell Peppers
  2. 1 Jalapeno
  3. 2 Tsp Crushed Red Pepper Flakes
  4. 3 Tbs Instant Pectin
  5. 3 1/4 Cup of Sugar
  6. 1 Cup White Wine Vinegar
  7. 1 Tbs Butter
  8. 3/4 Tsp Salt
  9. 5 1/2 pint mason jars w/ lids
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  1. Clean and dice red bell peppers and the jalapeno.
  2. In a food processor add bell peppers, jalapeno and crushed red pepper. Pulse until the mixture is finely chopped.
  3. In a separate bowl, mix together the pectin with 1/4 cup of the sugar.
  4. In a heavy 5 to 6 quart pot, mix together the pepper mixture, white wine vinegar, and remaining 3 cups of sugar. Cook on medium high heat until boiling, around 5 minutes.
  5. Mix in pectin and sugar mixture and boil for an additional 3 minutes.
  6. Remove from heat and let stand 5-10 minutes.
  7. Ladle in jelly into mason jars. Leave about 1/4 inch of space.
  8. Screw the lids on tightly and let rest until cool.
  9. Once cool, place in refrigerator and let chill overnight.
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