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Sweet & Hot Pepper Jelly (great as a rib glaze!)

  • Author: Jess Pryles
  • Yield: makes about 3 x 8oz jars 1x



1 cup red bell pepper, seeded & finely diced

3/4 cup jalapeno pepper, seeded & finely diced

1 cup dried hibiscus flowers

1 x 3 oz pack liquid pectin (I use Certo brand)

5 cups white sugar

1.5 cups white vinegar

1 tablespoon red pepper flakes


  1. Place the hibiscus petals in a non reactive bowl and cover with white vinegar. Allow to steep 10-15 minutes for the color to develop.
  2. Remove and discard the hibiscus petals, then pour the now-crimson vinegar into a non reactive pan. Add the bell and jalapeno peppers, red pepper flakes and sugar. Bring the mix to a boil, then allow to boil vigorously for 1-2 minutes.
  3. Add in the liquid pectin, then boil a further 1-2 minutes. Remove from heat and allow to cool for 10 minutes.
  4. Use a ladle to spoon the jelly into the jars, and seal. Leave them on the counter or sink to cool a little. Every 10 minutes, turn the jar upside down and back up again to suspend the pepper pieces evenly. Do this 2-3 times total, then place the jars in the fridge to set.
  5. Your jelly will keep up to two weeks in the fridge, and even longer if you use correct canning and sterilizing techniques.


Note 1: if you prefer a hotter result, use serrano instead of jalapeno pepper, or alternatively add in 1-2 teaspoons of cayenne pepper.

If you plan on canning these for long term, make sure you follow proper canning and sterilizing methods for your jars.