Fire & Ice Hot Pepper Jelly

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prep time

25 min

total time

24 hr 45 min

makes

7 (1/2-cup/125-mL) jars or 56 servings, 1 Tbsp. (15 mL) each

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photo by:

kraft

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What You Need

1 bottle (375 mL) ice wine

3/4 cup finely chopped sweet red peppers

1/4 cup fresh lemon juice

2 tsp. crushed red pepper

3 cups sugar

1 pouch Certo Liquid Pectin

Make It

MIX first 4 ingredients in large saucepan. Let stand 20 min.

STIR in sugar. Bring to full rolling boil on high heat, stirring constantly. Cook 1 min., stirring constantly. Remove from heat. Stir 5 min. to prevent ingredients from floating to top, skimming foam as necessary. Add pectin; mix well.

POUR immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

kraft kitchens tips

How to Measure Precisely

To get exact level cup measures of granulated sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. Measure total measure of sugar into separate bowl before using as directed.

Keeping it Safe

After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Serving Suggestion

Serve jelly as a simple yet impressive appetizer with Philadelphia Brick Cream Cheese on toasted baguette slices.

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rating

The flavour is lovely, but I think the recipe is missing a step. I make lots of jams and think that 7 minutes is too long to cool the jam before sealing. NONE of my jars sealed. I had to put them in the hot water canner.
posted by Terrymary | on 9/22/2011

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Love this recipe! Make it every year for Christmas gifts. I use a merlot ice wine to give it color & a slightly different taste!
posted by yumimumi23 | on 12/5/2010

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is 3/4 c. of peppers really enough? Also, how long will the jelly be good for?
posted by cocinhas | on 12/9/2009

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I make this every year for hostess gifts, it's delicious on top of goat cheese or brie tarts. Everyone that has every received it loves it and they always ask for the recipe after.
posted by angelaseverino | on 12/5/2009

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I now make it with a moderately priced blush wine (i.e. Proprietor's Select Zinfandel)...same great taste, and the colour is beautiful.
posted by dark_horse | on 6/19/2009

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this is a great recipe I spread cream cheese on the cracker first then top with hot pepper jelly
posted by joanne_mclaren69 | on 9/12/2008

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Yummy, good stuff. I added green food coloring for a festive green & red affect. I think it needs red or green food coloring so the jelly isn't clear. Tastes great though
posted by a cook | on 12/23/2007

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I made over 24 jars of this jelly for Christmas gift giving and everyone was thrilled with it. Again goes with simple cheese and crackers or with roasted meats and poultry. And very easy to make. Just decoate the jars add a tag and voila great gift !
posted by nweatherill | on 1/16/2007

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I've made this numerous times and have upped the pepper flakes to 3 tsp for more heat. Everyone who's had it loves this jelly.
posted by vingham | on 5/15/2006

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I made this at christmas for friends and family and I have orders for next year already. They just love it.
posted by raffal | on 8/4/2005