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Hot Pepper Jelly

1 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1 1/4 cup finely chopped hot peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin (sure jell)
5 cups white sugar

Sterilize 6 (8 ounce) canning jars and lids according to manufacturer’s instructions. Heat water in a hot water canner.  Place red bell peppers, green bell peppers, and hot peppers in a large saucepan, Add vinegar and fruit pectin bring to a boil over high heat, stirring constantly. Mixture should come to a full rolling boil (a boil that cannot be stirred down). Stir in the sugar all at once. Return to full rolling boil, continue to stir and boil exactly 2 minutes, stirring constantly. Remove from heat, and skim off any foam.

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.  This jelly is great as a quick appetizer served with crackers and just a little cream cheese. It will make a great hostess gift in the holiday season.

Helpful hint:
****For best results do not double or divide jam recipes****

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