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Hot pepper jelly
Combine hot peppers and sweet jam to create your own unique condiment at home.
YIELDS
6
Ingredients
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 cup jalapeno peppers, finely chopped
- 1 cup apple cider vinegar
- 1 1.75 oz. package powdered pectin
- 5 cups sugar
- 6 8 oz. jars cleaned (lids must be new if canning)
Directions
- Finely chop all your peppers and place them in a saucepan over medium-high heat. Stir in vinegar and pectin. Bring mixture to a boil stirring constantly.
- Once boiling, add in sugar and stir to combine. Continue stirring as the mixture returns to a rolling boil. Boil for one minute and remove from heat.
- Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a finger's width of the room at the top of the jars for expansion. Cover with lids and screw bands. If canning, the lids must be new, never used. Enjoy!
TIP: If freezing, let jars cool to room temperature and store them in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
