How to Make Fire & Ice Jelly (Hot Red Pepper Jelly)

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How to Make Fire & Ice Jelly (Hot Red Pepper Jelly)

This jelly is delicious spread over a cracker and cream cheese (or goat cheese!).

Melissa Silverson

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Step 1 of 23

Sterilize your jars/lids in boiling water for at least ten minutes. I boil mine while I prepare the jelly.

Step 2 of 23

Finely chop your red pepper. You will need 3/4 cup.

Step 3 of 23

You can use either 2 Tbsp dried chili flakes or 5-6 finely chopped hot red chili peppers. I used fresh chilis from my garden.

Step 4 of 23

Chop your hot peppers finely. Leave the seeds, they add heat!

Step 5 of 23

Gather lemon juice, apple juice, and fruit pectin.

Step 6 of 23

In a large pot, add your red pepper and hot pepper. Add 1/4 cup lemon juice.

Step 7 of 23

Add 375ml of Apple juice or Ice Wine. I used Apple juice!

Step 8 of 23

Stir well and let sit for about 20 minutes.

Step 9 of 23

Get your sugar ready, you will need 3 cups.

Step 10 of 23

Add sugar to your pot.

Step 11 of 23

Stir well.

Step 12 of 23

Over high heat, stirring constantly, bring jelly to a rolling boil.

Step 13 of 23

Once boiling, continue to heat, stirring constantly, for 1 minute.

Step 14 of 23

Reduce heat to medium. Add Certo Fruit Pectin slowly. Stir constantly for another 7 minutes.

Step 15 of 23

Keep stirring!

Step 16 of 23

Get your sterilized jars ready.

Step 17 of 23

Pour your jelly into jars, leaving 1/4" space at the top of the jar.

Step 18 of 23

Filled jars of jelly!

Step 19 of 23

Wipe the edges with a cloth dipped in boiling water.

Step 20 of 23

Place lids on.

Step 21 of 23

Add rings. Tighten lids, but not too tightly.

Step 22 of 23

Leave jars to set, cool, and seal.

Step 23 of 23

Enjoy! :-)

You're Done

Check out other guides by this author!

Melissa Silverson

I have a healthy love for food! If these guides aren't enough, find my Facebook group "Stuff Your Face(book)" :-D.

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¾ Cups Red pepper, finely chopped

5 Hot red chili peppers or 2Tbsp dried chili flakes

1 ¾ Cups Apple Juice or Ice Wine

¼ Cups Lemon Juice

3 Cups Sugar

1 Pouch Certo Fruit Pectin

This jelly is also great with Taqutios and I'm sure other Mexican foods.

Todd Jaegers 6 months ago

I have been looking for a great receipe like this. Thanks

Sandra Feury 7 months ago

Love spicy food and can't wait to try this recipe

David Flores 8 months ago

Can't wait to try this! Is it basically the same recipe for jalapeños? Yum yum yum!

D Terry 8 months ago

I wouldn't recommend adding less sugar. It counteracts with the heat/spice pretty well as is. 750ml is correct! :-). If you adjust let me know how it turns out!

Melissa Silverson (author) 8 months ago

Thanks for the guide! This thing is very unusual to me which makes me want to try it badly! :)) Should it be that sweet or it's possible to put less sugar? I guess 3 cups are too much to my taste... 750 g, am I right?

Irina Romanova 8 months ago

You're welcome :)

Melissa Silverson (author) 8 months ago

My uncle always made this and it's my favoritest thing in the world!! I needed a recipe! Thanks (:

Mikayla VanMinsel 8 months ago

You are welcome! Our peppers were just ripening as well in Ontario. Perfect way to preserve some of them! :-)

Melissa Silverson (author) 8 months ago

Thanks Melissa for a fantastic guide , especially as the peppers are just ripe for picking in Nova Scotia now

Don Westby 8 months ago

It's there :-). Says 3/4 cup of red peppers and 5 (or more haha). Red chili peppers!

Melissa Silverson (author) 8 months ago

I'll go double check that, thanks Andy!

Melissa Silverson (author) 8 months ago

awesome guide. i love hot jam girl. FYI, your supplies is missing the amount of red pepper you need :)

Andy Gilliland 8 months ago

I've never been able to keep it around long enough to find out... But jams and jellies, if sealed properly can have a pretty long shelf life (months)!

Melissa Silverson (author) 8 months ago

A great guide - This is one of my favorite jellies! How long will it keep?

Jennie I. 8 months ago

It looks delicious. My 23 year old son will be so happy to see this! Thanks!

Alice Wujciak 8 months ago

Gonna try this, thanks Melissa!

Mike Hall 8 months ago

Enjoy :)

Melissa Silverson (author) 8 months ago

Cool will try

Adrian Fitz-Gerald 8 months ago

I love it on a cracker that has been spread with cream cheese... Or goat cheese. Some people like it on toast with butter. Some people will even eat it with swordfish or other types of meat. It's pretty versatile!!

Melissa Silverson (author) 8 months ago

What would you use this for???

Adrian Fitz-Gerald 8 months ago