Learn how to make delicious hot pepper jelly with fruit at home. Our blog provides step-by-step instructions and tips for canning. Try it today!
Links: Canning kit with pot and rack: amzn.to/3tqtRJi
Ball jars: amzn.to/46RH1xg
Recipe:
Jalapeño Pepper Jelly Recipe:
2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
optional: cherry, peach or strawberry preserves
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place peppers in 6- or 8-qt. saucepan. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to 1/4 inch from the top. For variation, place 1/4 cup of prepared fruit preserves like peach, cherry, or strawberry into the jar with the pepper jelly and stir. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on an elevated rack in the canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil.
Process 10 min. Remove jars and place on a towel on the counter for 24 hours. You should hear a popping sound as the lids seal. Once the jars have cooled completely, check the seals by pressing down on the center of the lids. If they don’t pop back, the jars have sealed properly. Any unsealed jars should be refrigerated and used within a few weeks. Serve over cream cheese or brie with crackers
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