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Pepper Madness


​As the weather slowly gets colder, we are working as fast as we can to preserve all of the bounties of the Okanagan.  This weekend, we made more applesauce as well as hot pepper jelly.  The recipe for the jelly is as follows:

  • 4.5 cups roughly chopped red peppers

  • Approximately 1 cup roughly chopped hot peppers (we used a mix of jalapeno and habanero)

  • 8 cups sugar

  • 2 cups apple cider vinegar

  • 1 tsp salt

  • 1 pouch Certo liquid pectin

Add peppers to food processor and finely chop (or dice by hand – don’t forget to wear gloves for the hot peppers!).  Add all ingredients except for Certo to a pot and boil for 5-10 minutes, then add the Certo and boil for another minute. 

Water bath 15 minutes and enjoy your delicious pepper jelly, perfect for baked brie, charcuterie plates and wherever else you need a bit of spice.  (Makes about 17 x 125 ml jars – perfect for gift giving this Christmas as well, if you are feeling generous!)

This jelly is a little runny, and has a bit of heat.  You can modify the consistency by adding more Certo, and modify spice level as you would like.

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