Hot Pepper Jelly

Preparation info
  • Yield:

    8 to 10 Pints

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I am persuaded that Southerners (including those of the Southwest) have a much greater addiction to hot or spicy foods than those of any other region. This is true of other nations; the hotter the climate, the greater the craving for foods that enliven the tongue and stomach—India, Mexico, China, or wherever. This is true even for certain sweet foods such as Hot Pepper Jelly, which is made with hot red or green chilies cooked with sugar and vinegar. It is a delectable “snack” food when spoo