Hot Pepper Jelly

Makes 4 - 6 ½ pint (240ml) Mason Jars
serve with:
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  • 2 cups (300g) chopped hot peppers (remove seeds)
  • 4 cups (800g) sugar
  • 1 cup (240ml) white vinegar
  • ½ cup (120ml) lemon juice
  • 2 packets KNOX gelatin in ¼ cup (60ml) cold water


Heat the chopped peppers, sugar and vinegar together in a large saucepan over high heat. When the mixture begins to boil, add the lemon juice and let it boil constantly for an additional 3 minutes. Add the gelatin and mix with a whisk to dissolve it well. Boil for a few more minutes until the mixture has thickened a bit (thicker bubbles and more syrupy texture).

Pour into sterilized jars so that the jelly can keep longer.


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