hot pepper wine jelly, serving suggestion, on the fire
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Hot Pepper Wine Jelly - Appetizers

Course Appetizer
Cuisine Appetizers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 pints
Author Robin Follette


  • 1/4 cup hot pepper Diced fine or minced. Jalepeno usually works well for people who don't care for heat
  • 1 1/2 cups Bell peppers Diced fine or minced. I like red Bells to add color.
  • 3/4 cup red wine vinegar
  • 3 cups sugar
  • 1 package Certo liquid pectin Or the powdered equivalent


  • A lot of heat in hot peppers comes from the seeds. Remove seeds according to preference. Handle them carefully. Latex gloves make this process safer and can be stripped off outside in and thrown away. A few pulses in the food processor will mince the peppers. Large pieces might float to the top so small is good but pureed is too much.
  • Combine the sugar, red wine vinegar and peppers in a non-aluminum four quart sauce pan. Stir well to start dissolving the sugar. Over high heat, bring the mixture to a full rolling boil (boils hard when stirred) for one minute. Add pectin and stir, bringing it back to a full rolling boil for one minute. Remove from heat. Ladle into sterilized jars and cover with lids and rings if you'll be hot water bathing this jelly. If you're going to store it in the fridge to use in the next two weeks, store it in jars in the refrigerator.


This jelly is also known as Christmas Jelly because of the red and green peppers. You can use yellow and orange Bell peppers if you'd like. The added color makes the jelly visually appealing without changing the flavor.
If your peppers float to the top they were probably very fresh with a high moisture content. Next time, let them dry for a while after cutting them up. Mix them peppers into the jelly before serving.
Pour the jelly over a block of cream cheese and serve with crackers. I love it with Ritz Crackers.