Hot Lemon Pepper Jelly

Hi! I'm Bill from beautiful Nova Scotia. I've grown lots of Pepper Joe's peppers, both in the garden and in 28L containers which now occupy an entire room upstairs. Just picked the last of the hot lemon and made our favorite jelly. The lady, who is NOT a chilihead, loves the stuff. It gets eaten with almost everything. Last night I had it on chocolate frozen yogurt.

Thought I would pass it along, but be careful. It's addicting.


  • 5 hot lemon peppers
  • 5 cups of sugar (ouch!)
  • 1 1/2 cups of apple cider vinegar
  • 1 Box of liquid Certo (2 pouches)


  1. Blend vinegar and peppers together until desired chunkiness is achieved. You can leave seeds in to add that extra delight of crunching one at the next spoonful. 
  2. In LARGE pot boil vinegar pepper mix with the sugar. Be extremely careful as the mixture can overflow the pot and at best cause a big mess, or it could cause a fire. Vigilance is the key word here.
  3. Boil for 5 minutes, then remove from heat and stir in liquid pecto (2 pouches). Mix well and return to boil for 5 more minutes.
  4. Pour into previously steralized jam jars to within 1 inch of top.
  5. Finger tighten and set upright.
  6. When cool lightly tap lids. Any that bend inward have not sealed properly. These are eaten first.

These have kept for a couple of weeks in the fridge once opened.

I made some golden habanero jelly. Now that was HOT.

There you go. 2 recipes for the price of nothing. Life just can't get any better than that.

May your platters always be warm.