Homemade Hot Pepper Jelly

Beautiful in color, and sweet with a little heat; this classic jelly is perfect for entertaining by serving it on top of cream cheese or goat cheese. It also makes a great glaze for a pork tenderloin, hot wings, or salmon. This recipe makes six 8oz jars.

Total Time

32min

4.3

3 Ratings

Author: A Fork's Tale

Servings:

Ingredients

•

1 1/2 cups

Red Bell Peppers , deseeded, finely chopped

•

1 cup

Yellow Bell Peppers , deseeded, finely chopped

•

1 1/4 cups

Green Bell Peppers , deseeded, finely chopped

•

1/4

Jalapeño Pepper , deseeded, finely chopped

•

1 cup

Apple Cider Vinegar

•

3 2/3 Tbsp

Fruit Pectin Powder

•

5 cups

Granulated Sugar

Cooking Instructions

Sterilize clean ball canning jars and tight fitting lids in boiling water.

Place Jalapeño Pepper (1/4) , Green Bell Peppers (1 1/4 cups) , Red Bell Peppers (1 1/2 cups) and Yellow Bell Peppers (1 cup) in a large saucepan over high heat. Mix in Apple Cider Vinegar (1 cup) and Fruit Pectin Powder (3 2/3 Tbsp) Stir constantly. Bring to a rolling boil. Remove from heat.

Add Granulated Sugar (5 cups) and place back on high heat. Return to a rolling boil for 1 minute. Remove from heat. Skim off any foam from top.

Ladle jelly evenly into sterile jars, filling to 1/4 inch from top of jar. Cover with flat lids and screw on screw bands tight.

Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes.

Remove from heat. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Author's Notes

Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.

Nutrition Per Serving

CALORIES

695

FAT

0.2 g

PROTEIN

0.9 g

CARBS

179.5 g