recipe hot pepper goji jelly 1Ingredients

  • 2 cups orange, red or yellow sweet bell peppers, seeded and chopped
  • 1/2 cup hot peppers, seeded and chopped (hot peppers can be a combination of jalepeno, red chili peppers etc.)
  • 2 cups fresh or frozen goji berries
  • 3 1/4 cups sugar
  • 3/4 cup apple cider vinegar
  • 1 box certo light pectin

Preparation if canning: place jars in large pot, add hot water to entirely fill and cover them. In a separate saucepan, cover canning lids with water and bring to a gentle simmer. Keep lids hot until you need them, and then remove with tongs. Wash screw bands with soap and water and rinse and set aside.


  1. Cut peppers and remove seeds, membrane and stems. (Wear gloves when working with hot peppers)
  2. Pulse peppers and vinegar in food processor until chopped finely.
  3. Combine all ingredients except pectin in large pot (it will bubble up significantly). Bring to boil over high heat. Boil, stirring constantly, for 10 minutes.
  4. Stir in pectin and boil hard, stirring constantly for one more minute.
  5. Remove from heat and quickly skim off any thick foam.
  6. Quickly pour hot jelly into 4-6 oz. hot canning jars.
  7. Put lids on jars, screw on band.

If canning:

  1. Place jars in canner, ensuring they are completely covered with water.
  2. Bring to a boil, put lid on canner, process for 10 minutes.
  3. Remove canner lid and turn off heat. Wait 5 minutes
  4. Remove jars to a flat surface where they can sit 24 hours. Then check all lids for seal - they should not flex when pushed in after 24 hours. If not sealed, store in fridge and use within a month. Canned jars are best used within a year.

Using Roasted Peppers: You can also roast the peppers first by placing the entire pepper directly over a high heat, like a BBQ or a broiler. As the skin blackens, turn the pepper so that the entire surface is charred. Put the peppers in a bowl and cover it (or a paper bag) for 5-10 minutes. Rub off the skin, halve the peppers, seed them and then puree them as per recipe instructions.