Fire & Ice Hot Pepper Jelly

Recipe By
(13) 13 Reviews
Prep Time
Total Time

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

Two types of peppers, sweet and spicy, are cooked briefly with ice wine, lemon juice, sugar and pectin and then processed for a savoury, spicy jelly.

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What You Need

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Make It

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  • 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.

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.


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

Nutritional Information

Serving Size 7 (1/2-cup/125-mL) jars or 56 servings, 1 Tbsp. (15 mL) each
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 2mg
Carbohydrate 12g
Dietary fibre 0g
Sugars 11g
Protein 0g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Nancyml |

    This recipe was excellent. I gave some of it away as gifts, everyone commented on how good it was.

  • |

    Looks fantastic! what specific ice wine (brand) are people using for this recipe?

  • Terrymary |

    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.