I ADORE hot pepper jelly! I make lots and lots. We eat it with cream cheese and crackers at holiday gatherings. I also give it away as gifts. Friends and family beg for it!
I make 3 kinds. I follow the recipe for cooked pepper jelly on the inside of Certo liquid pectin, but substitute some of the peppers. It usually calls for almost 3 ( I think it's actually 2 3/4 cups, but I've fudged it without issue) total cups of peppers. I usually do half sweet pepper and half hot pepper.
So, for green pepper jelly
I use 1.5 cup finely chopped green bells and 1.5 cup finely chopped hot green peppers. I think jalapeÃ±os have a real nice flavor.
For red pepper jelly
I use 1.5 cup red bell and 1.5 cup ripe red hot peppers. I use seeds and all for jalapeÃ±o jelly.
For Habanero pepper jelly, I use 2.5 cups yellow or orange bell peppers and .5 cup chopped SEEDED habanero peppers.
The recipe calls for food coloring, but I think the look VERY Charming on their own.
Also here is the official recipe for Certo brand hot pepper jelly.
https://m.kraftrecipes.com/recipedetail. ... 862&cn=USh
I like using liquid pectin because IME I get a firmer set.
Last year I made a spicy strawberry jam with ripe jalapeÃ±o peppers and cracked green peppercorns and balsamic vinegar. I'll look for it and post it!