How to Make Red & Green Hot Pepper Jelly

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Start to Finish: 35 minutes plus cooling time
Servings: Four 8-ounce jelly jars
Difficulty: Beginner

Making red and green hot pepper jelly means using a combination of red bell peppers and green jalapeno peppers. The jalapenos make the jelly hot and spicy, while the bell peppers insure that it's actually palatable. A hot pepper jelly is delicious on a number of foods, from a cream cheese bagel to a roasted pork tenderloin, and any number of other dishes.

Things You'll Need

  • Food processor
  • Canning jars
  • Canning jar tongs
  • Boiling water canner

Ingredients

  • 1 3/4 cups chopped red bell pepper
  • 1/2 cup chopped jalapeno peppers
  • 2 1/2 cups sugar
  • 2/3 cup apple cider vinegar
  • 1 1/2 tablespoons powdered pectin

Tip

  • Sterilize jars for 10 minutes in boiling water before using them. You can let jars sterilize while mixing up the jelly to save time.

Directions

Step 1: Make the Hot Pepper Jelly

Add the peppers to the food processor and pulse until they're minced very fine. Pour the peppers and any liquid into a saucepan.

Turn the heat to medium high and stir the apple cider vinegar and pectin in with the peppers. Bring the mixture to a rolling boil.

Mix in the sugar once the mixture is at a rolling boil, and return it to a boil. Continue boiling for 1 minute and then remove the saucepan from the heat. If any foam formed on the pepper jelly mixture, use a spoon to skim it off the top.

Step 2: Prepare the Canner & Jars

Begin heating water in the canner, enough so that it will fully cover the jars of jelly.

Pour the jelly mixture into the canning jars, leaving 1/2-inch headspace at the top. Seal the lids on and carefully add the jars to the canner using the tongs.

Step 3: Process the Jars of Pepper Jelly

Bring the water in the canner to a full boil. Once it's boiling, secure the lid on the canner and process the jars for 5 minutes. When the timer goes off, remove the canner from the heat.

Place the jars of hot pepper jelly on the counter with a towel as a liner and allow to fully cool before storing. The jars will keep up to 1 year if stored in a cool, dark area.

Variations

For a spicier twist on hot pepper jelly, use equal amounts of jalapeno peppers and bell peppers. Mixing the pepper jelly with red wine vinegar and olive oil makes a tasty vinaigrette dressing. You can also mix in other ingredients like garlic, mint, or cranberries with the pepper jelly recipe as a nice complement to the spiciness of the peppers.

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