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Hot Pepper Jelly

Hot Pepper Jelly
  • 1 red bell pepper
  • 1 green bell pepper
  • ½ yellow bell pepper
  • 2 jalapeno peppers
  • 2 Fresno chilies
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • 3/4 c apple cider vinegar
  • 3 c sugar
  • 1.75 oz package low sugar pectin

How To Make

  • Slice the peppers and chilies in half and remove all the seeds and membranes. Finely dice the cleaned-out peppers and chilies or chop them in a food processor. Transfer to a medium sized pot.
  • Mix in the vinegar and pectin. On high heat, bring the mixture to a boil, stirring constantly.
  • Remove from mixture from the heat and add the sugar, red pepper flakes, and salt. Place the mixture back on high heat and return it to a boil for one minute.
  • Remove from the heat and skim off any foam that might have formed on the surface.
  • Ladle the hot liquid into the jars, leaving ¼" from the top of the jar. Set aside to cool and stir occasionally so the pepper bits are evenly distributed.
  • When the jelly is cool, screw the lids on the jars and refrigerate. They will thicken as they chill.
  • Serve on your favorite Mason Dixie Breakfast Sandwich or Biscuit.

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