Hot Pepper Jelly

This week I learned the painful lesson that although I would like to make up all of my own rules about jelly-making, following at least certain aspects of a recipe is necessary. On Thursday, Swathi, Ashley and I made Jalapeño Jelly together, and we decided to improvise. Because Swathi and I aren’t too keen on sweets, we decided to reduce the sugar content. This was our first mistake. We also used powdered pectin instead of liquid pectin, which also didn’t help our cause. The jelly didn’t gel, and I will end up having to re-boil everything, and add the ingredients we had neglected. Below is the proper recipe, that we took from another food blog. We added 2-3 hot green chillies for some added heat.

Yeild: Six 250 ml jars


  • 1 red bell pepper
  • 1 green bell pepper
  • 10-11 Jalapeño peppers (seeds stay in!)
  • 2-3 hot green peppers
  • 1 and a half cups of white vinegar
  • 6 cups of granulated sugar
  • 1 pouch of liquid fruit pectin
  • Pulse green & red bell peppers, and jalapeno peppers in a food processor, until they are chopped finely, and not in a paste. If you do not have a food processor, you can just chop all of the peppers extremely fine.
  • Put in a pot, add vinegar, and bring to a rolling boil. Boil for 10 minutes, stirring frequently.
  • Add liquid pectin, and boil for 1 more minute.
  • Fill jars and process with boiling water bath method for 10 minutes.

Despite the fact that this recipe didn’t gel properly, it was perfectly delicious! I would eat it as a spread on a variety of savoury items.