Chiltepin Jelly

read what Wikipedia says about Chiltepin peppers

This uses chiltepin peppers.   These are also know as chili tepin peppers, tepin peppers, petin peppers or the "bird pepper".   These are small round peppers about 1/4 inch in size.   These are NOT pequin peppers which are oval in shape.   This makes nine - 8 oz. jars (1/2 pint jars)

NOTE: I have increased the liquid in this recipe to 3 cups to improve the spreadibility of the jelly.

1/4 cup (4 Tablespoons) whole chiltepin peppers
3/4 cup chopped green bell pepper
7 1/2 cups sugar
3 cups white vinegar
6 oz. Certo liquid fruit pectin (2 pouches)
4 drops red food color

9 - 8 oz.(1/2 pint) Ball canning jars
a square of cheese cloth

2 large pots (8 quarts or larger)
a metal strainer
  • Sterilize jars and lids and bands by washing and then boiling for 5 minutes.
  • Chop bell pepper
  • Mix both peppers in food processor with a bit of the vinegar and chop. (see tips if dried peppers)
  • Mix the sugar, peppers and vinegar in 8 quart pot (or larger)
  • Bring mixture to a rolling boil and maintain for 2 minutes
  • Remove from heat and pour through a cheese cloth lined strainer into another pot.
  • Cool 5 minutes
  • Add Certo and food color
  • Bring back to a boil for 45 - 60 seconds
  • Pour into jars leaving about 1/2 inch space at the top.
  • Put on lids and tighten the band.
  • As they jars cool, continue to tightening the bands.
  • Refrigerate after opening.
  • Tips:  If the chiltepin peppers are dried, skip the food processor.   Put the the dried chiltepin peppers in a small ziploc baggie and crush with a rolling pin. Then add to pot of the mixture of sugar, vinegar and bell pepper.

    The length of the second boil determines the firmness of the jelly.   The longer the boil, the firmer the jelly.   I start timing each boil when you cannot stir down the boil.

    Initially the mixture is only about 1 quart in the large pot.   When this mixture reaches a full boil, it will expand to nearly fill an 8 quart pot.   Please use large pots to avoid boil-overs.

    updated July 21, 2007