Monday, November 14, 2011

Spicy Pepper and Garlic Jelly

  • 1 red bell pepper, minced
  • 1 Cup fresh hot peppers, chopped
  • 1/2 Cup garlic, minced
  • 1 1/2 Cups vinegar
  • 6 Cups sugar
  • 2 teaspoon cracked black pepper
  • 1 packet liquid Certo


Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. Pour into 1/2 pint jars and seal.
*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months.
This is good served with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze.
yield 6 half pint jars


  1. Hum - garlic and chile peppers? Do you think I would like this? You betcha!!!! I'm a big jam/jelly person, so this is going into my recipe folder.

  2. I've never put garlic in my pepper jelly... love this idea!

    My husbands all time favorite late night snack is pepper jelly/cream cheese on crackers.