KhangSta Berry Hot Pepper Jelly Recipe

Ingredients

  • 6 ounces – KhangSta Red (or Habanero to Bhut level heat) peppers (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 32 ounces – Strawberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, strawberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.

Video

See my video on jelly making here for more detailed instructions on processing.

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