Description
Make this homemade hot pepper jelly in minutes! Perfect for gifting and elevating your dishes with sweet and spicy flavor.
Ingredients
Scale
- 1 ½ cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1 ¼ cup finely chopped and seeded Green Bell Pepper
- ¼ cup finely chopped and seeded Jalapeño
- 1 cup Apple Cider Vinegar
- 1.75 ounces package powdered pectin
- 5 cups sugar
Instructions
- Sterilize six 8oz canning jars and lids in boiling water.
- In a large saucepan over high heat, mix the finely chopped and seeded red, yellow, and green bell peppers along with the jalapeño.
- Add the apple cider vinegar and powdered fruit pectin to the saucepan. Stir constantly and bring the mixture to a rolling boil. Once at a boil, remove from heat.
- Add the sugar and return to high heat, bringing it back to a rolling boil for one minute.
- Remove from heat again and skim off any foam that has formed on the surface.
- Ladle the jelly evenly into the sterilized jars, filling them to ¼ inch from the top. Place the flat lids on and screw on the screw bands tightly.
- Place the jars into a canner filled with hot water (not boiling), ensuring the water covers the jars completely. Bring to a boil and process for 5 minutes before removing from heat.
- Allow the jars to cool completely. To check the seals, press the centers of the lids with your finger. If they spring back, the seal has failed and refrigeration is necessary.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 150
Keywords: Hot Pepper Jelly, Homemade Jelly, Canning, Preserves, Spicy Appetizer