Hot Pepper Jelly Recipe



Ingredients:
  • 2 1/2 cups finely chopped red bell peppers
  • 1 1/4 cups finely chopped green bell peppers
  • 1/4 cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin
  • 5 cups white sugar


    • Instructions:
  • 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 jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, 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.

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