Hot Inferno Pepper Jelly (and announcing Can It Up!)

Posted on 18 September 2012

Hot inferno pepper jelly

I am so eager to kick off  Can It Up next month that I am practically hyperventilating.

Patience, grasshopper. It’s only 12 days until October 1st.

Instead, I will distract myself (look, shiny object!) by sharing the kick-ass hot pepper jelly I made yesterday.

Indeed, I was going to share a long, rambling story about going to the Wheat Ridge farmers market (a mid-week market to which I had never been, among the many benefits of joblessness), the crazy [read: knowledgeable] pepper lady (as I delightfully refer to her), and its stunning array of peppers.

Mostly, though, I am disproportionately proud that I didn’t 1. set the stove on fire or b. blind myself by touching my eyes after chopping hot peppers. Small victories.

I can’t wait any longer. Let’s talk about Can It Up.

Hot inferno pepper jelly

Announcing Can It Up!

I have been preserving and canning for well over 5 years now, but haven’t kept up with it consistently. This held true even when I lived in California, where there is always something to preserve and can. Sure, there were several months when I made 2 or 3 preserves per month, but entire months would pass when I didn’t preserve anything at all.

I also used the wide variety of fruits and vegetables available in California as an excuse to take the easy way out of preserving. Fruit + sugar = call it done. I can’t tell you the number of jams that are sitting in my larder right now. I should be out there trying jellies! conserves! pickles! mustards! ketchups! relishes!

Selfishly, in the interest of pushing my preserving and canning boundaries, I need an excuse (and accountability) to preserve every month. Although I didn’t participate in the Tigress’s original Can Jam, she was kind enough to bless this new undertaking, though she will not be able to participate, in the interest of encouraging local food production, consumption, and conservation.

Can Jam ground rules:

  • Starting October 1, 2012, the seasonal fruit or vegetable of the month will be announced on the 1st of each month. Your selected recipe can contain other fruits or vegetables, but the selected ingredient should be the preserve’s shining star. The preserve must also be water-bath canned.
  • You can post your preserve any time during the month, but only during that month. Make sure to mention Can It Up and link back to the month’s original post. If you tweet, please include the hashtag #CanItUp.
  • You can join every month, 1 month, every other month, or as often as you have time for. Since this is not a 12-month challenge, but an on-going one, there’s no pressure to participate every single month. I’d appreciate it if you kept me company, though.
  • Winter will be scary. Don’t stress if you can’t find the selected ingredient locally — get it somewhere else. Can It Up is all about having fun.
  • There may be prizes. There may not be. I can’t promise anything, other than having fun (paaaar-taaaah!) and being inspired by other bloggers.
  • Encourage the other preservers you know to join us! If they blog, that’s great! If they don’t, they can join us by tweeting a photo (including the hashtag #CanItUp) or posting in the comments section for that month.
  • If you don’t blog, you can join us too! Tweet a photo (include the hashtag #CanItUp) or post in the comments section for that month.

Most importantly, Can It Up should be fun! If it stinks or the ingredients stink or I stink (hopefully, not literally), then let me know. If you have suggestions for selected ingredients, let me know. If you want to host 1 (or several) months, let me know.

I should have kept this shorter, but become chatty when excited. And I am super-duper extra excited about Can It Up!

If you’d like join us, please leave a comment, along with a way to contact you, or email me at allfourburners {{at}} gmail {{dot}} com. I can’t wait until October 1st!

Update: The Can It Up selected ingredient for October is posted!

Hot inferno pepper jelly

Hot Inferno Pepper Jelly

Yield: 3 8-ounce jars


1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/2 cup finely chopped hot peppers (I used inferno peppers)
3 cups granulated sugar
1 pouch liquid pectin


In a large deep saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
Add red onion and hot peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Either can (process for 10 minutes) or refrigerate for up to 1 month.


For a milder jelly, you can substitute up to 1/4 cup of the hot peppers with finely chopped sweet red pepper.

Adapted from the Ball Complete Book of Home Preserving


42 responses to Hot Inferno Pepper Jelly (and announcing Can It Up!)

  • betty says:

    Yay! I am the first to comment. Well, I love that picture of your jelly. I’ve made jam, ketchup and sauce before for preserving but never jelly, definitely not hot pepper jelly. How does it taste? I would love to join your can jam but I will say now that I will be struggling in the winter.

    • allfourburners says:

      Betty, it’s not jelly jelly, in that I took fruit and made juice. Though I need to use all the concord grapes in our backyard very soon.

      I’m glad that you’ll join the Can Jam, at least some months!

  • Cathy says:

    Wow! That jelly looks beautiful, but a bit too hot for my tastes. I know some people that would enjoy it though. I’m so glad you’re starting this can jam. I can’t wait to participate.

    • allfourburners says:

      Cathy, very good point. I had some last night with a creamy goat cheese; it was a nice balance. You can also replace up to 1/4 cup of the hot pepper with the sweet red pepper. I updated the recipe to include that.

  • Rhonda says:

    I would love to join the can jam. I was waiting for there to be another one. I will share with my friends as well. I have been canning almost everyday for the last 3 weeks, plenty of great food here in British Columbia.
    Your jelly looks wonderful, i will try it with half sweet red peppers.

    • allfourburners says:

      Rhonda, so glad that you’ll be joining us! It’s finally cool enough here (in Denver) to preserve and can up a storm.

  • nancy says:

    I am IN for Can Jam!!!! Woot woot!

  • Sara says:

    I’ll give it a go! Working on peaches and pears at the moment.

  • Beth C. says:

    I am so excited! I didn’t know about the last Can Jam until it was long over (typical for me 😉 so I’m so excited to get involved with this one! I’ve been doing far more canning this year, mostly small batches, with a lot more variety of stuff, so I can’t wait for this! Yay!

  • Lacey says:

    I would like to participate! I’m new to canning, but having lots of fun, so keep me in the loop!

    • allfourburners says:

      Lacey, I love how versatile canning is. Though, I’ll admit, I’m quite intimidated by pressure canning, which is why I have stuck to hot water-bath.

  • Terri says:

    I’m in!! I did all 12 months of the first one and can not wait to do it again.

  • Sue W says:

    I’m in. Really appreciate you including nonbloggers! Is that a word?

  • Tara Lee says:

    Looking forward to this! This is the push I need to get my site up and running! Thanks:)

    • allfourburners says:

      Tara Lee, happy that I can provide with you an excuse to get your site up and running. I’m pressuring a couple of my IRL friends to get their sites going too.

  • Lynda says:

    I am in! This sounds like fun. I love canning.

  • I’m almost through getting six bushels of tomatos put by. Apple season is upon us., and my kids can go through a quart of sauce a day. I need to feed my creativity instead of my production. Yay for can jam!

  • Gabrielle says:

    yea! I missed the last Can Jam. Thanks for heading this up!

    • allfourburners says:

      Gabrielle, absolutely, it’s my pleasure! Let me know if you have any suggestions for ingredients for later months.

  • Net says:

    I’m super new to canning and would love to give it a go. This will be a good motivation and inspiration that I won’t be alone starting out. 😀 I will be doing this via Twitter (@BasketCaseEat) and Instagram (BasketCaseEat). Super excited!

  • Meghan says:

    I am IN for Can Jam! :) This will be a fun way to break out and explore new recipes instead of doing the same ones over and over. Can’t wait!

  • […] She made Hot Inferno Pepper Jelly, adapted from the Ball Complete Book of Home Preserving and blogs her recipe here. Check out that blog post for information on Can Jam, which could provide some canning and […]

  • Beau says:

    Sounds like fun – count me in.

  • Katie says:

    I’m so into the idea of a can jam. Count me in!

  • Robin says:

    I love to can!! Hoped I could have made peach jam but peaches were $1 ea!! Just finishing up the salsa. (my 4th batch) I would love to join you this year canning. Thanks for the invite!

  • Becky says:

    I just found your website and the recipe for inferno jelly.
    Wouldn’t you know it, we just finished off the last of our dried apricots. I do have dried figs, though. I wonder if they could be substituted for a good tasting jelly?

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