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.

  • PREP: 0 hr(s). 25 min / Total: 24 hr(s). 45 min
  • PHOTOS: 1 Add your photo
  • Servings: 7 (1/2-cup/125-mL) jars or 56 servings, 1 Tbsp. (15 mL) each

Courtesy of:kraft

What you need

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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 Kitchen Tips


    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.


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


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

Ratings & Reviews



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?


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.


Love this recipe! Make it every year for Christmas gifts. I use a merlot ice wine to give it color & a slightly different taste!


is 3/4 c. of peppers really enough? Also, how long will the jelly be good for?


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.


I now make it with a moderately priced blush wine (i.e. Proprietor's Select Zinfandel)...same great taste, and the colour is beautiful.


this is a great recipe I spread cream cheese on the cracker first then top with hot pepper jelly


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


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 !


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.


I made this at christmas for friends and family and I have orders for next year already. They just love it.


This jelly is excellent on so many foods. You can use it on crackers with a piece of cheddar cheese or cram cheese. It is also great with all types of meats.


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

Nutritional Info

Serving Size 1 Tbsp. (15 mL)

Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrates 12g
Dietary Fiber 0g
Sugars 11g
Protein 0g
Vitamin A0%
Vitamin C6%

* 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.


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