How to Make Homemade Hot Pepper Jelly

This summer I’ve been preserving all kinds of yummy homegrown goodness around here – that’s one of the many joy about living in the country. Check out some of the recipes here. Today I’m sharing the secrets of making homemade hot pepper jelly. This jelly is SO good on cream cheese and crackers!! My in-laws make this every Christmas and it’s DELICIOUS! I’m excited to have homemade pepper jelly to make my own dish this year with!

First thing before you begin making hot pepper jelly you’ll want to have everything ready. I sterilized my jars, lids, and rings. I like to do this in the dishwasher because I know it’s sterilized, but you can also boil water and sterilize them that way for about 10-15 minutes. You’ll also want to have your water bath canner filled with water, heating,  and the rack hanging on the top lip ready to put jars in.

Materials – I linked everything below, just click on the name of the item.

• Jars. I used 8oz canning jars. 4oz and 8 oz work the best for jelly and jams. I like to use the 4oz  so I have more to give out as gifts.
• Preserving Canning Pot – The one I linked is similar to the one I used. I linked a set because you’ll need the rack and jar lifters.
• Large sauce pot or boiling pot

Ingredients

• 2 Red Bell Peppers – seeded and finely chopped (1-1/2 cups chopped)
• 2 Green Bell Peppers – seeded and finely chopped (1-1/2 cups chopped)
• -8 large Jalapeno peppers – seeded and finely chopped (about 1 cup chopped)
• 1 cup Apple Cider Vinegar
• 1 packet of powdered Sure Jell
• 1/2 tsp butter
• 5 cups of sugar (do not reduce)
• Red food coloring (if desired)

Directions

1. Mix chopped peppers together and place in a sauce pot.
2. Add vinegar, butter, and pectin and heat over high heat until mixture comes to a full rolling boil (a boil that doesn’t stop when stirred) – stir constantly. (I LOVE the colors!)
3. Stir in sugar and return to a full roiling boil, cook for 1 minute. If desired, put a couple drops of red food coloring.
4. Remove from heat and skim foam off the top.
5. Fill your jars with a ladle, leave about ¼” headspace. Once filled, wipe the rims with a paper towel and screw on the lids and bands.
6. place the jars in a hot water bath according to your altitude below.
7. Altitude chart:
   1. 1,000-3,000 – 10 minutes canning time
   2. 3,001-6,000 – 15 minutes canning time
   3. 6,001-8,000 – 20 minutes canning time
   4. 8,001-10,000- 25 minutes canning time
8. When canning is complete remove jars and place on a towel to cool. Once cooled, check for any jars that didn’t seal. Refrigeration is required if any jars didn’t seal properly.

Yields about 5-6 half pints

I hope you have a good turn out and everyone loves your hot pepper jelly!

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