Hot Pepper Jelly
This is the best of sweet and hot. Great on Ritz crackers and sharp cheese.
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Ingredients
- 4 cups peppers, a mixture of red bell, green bell, and jalapeno (about 3c red & green bell and 1c jalapeno)*
- 1 cup apple cider vinegar
- 1.75 ounces powdered pectin
- 5 cups white sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wash your peppers and remember to use rubber gloves to protect your hands from the hot pepper oils. Sterilize jars and covers .
Step 2
1. place the chopped peppers in a colander and drain. discard the liquid.
2. place peppers in a large saucepan over high heat. mix in vinegar and pectin. bring to a full boil and boil 2 minutes. if you want a smoother jelly, use an immersion blender to blend the mixture to the consistency you desire.
3. mix in the sugar and bring to a boil. boil exactly two minutes, stirring constantly.
4. remove from heat and skim off any foam.
Step 3
5. ladle jelly into sterile jars within 1/4" of the tops. cover with lids and bands.
6. process in a boiling water canner for 5 minutes. remove from the canner and let cool. store jars that didn't seal in the refrigerator. store sealed jars in a cool, dry place away from sunlight for up to one year.
This jelly is even good on pork or chicken. Experiment and enjoy
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