Ingredients for Hot Pepper Jelly
- Hot Pepper
- Bell Pepper
- White Vinegar
- 4 cups granulated sugar
- Liquid Certo
- Optional: food coloring (e.g., purple)
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How to Make Hot Pepper Jelly
- Roughly chop the peppers. Place them in a blender with the vinegar. Blend until smooth.
- Pour the blended pepper mixture into a large, heavy-bottomed saucepan.
- Add the sugar and stir well to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring continuously to prevent scorching.
- Remove from heat. Carefully pour the mixture through a fine-mesh sieve lined with cheesecloth to remove seeds and skins. Return the strained liquid to the saucepan.
- Bring the strained mixture back to a rolling boil. Boil for 5 minutes, stirring frequently.
- Remove from heat. Quickly stir in the powdered pectin and food coloring (if using). Stir vigorously for about 1 minute.
- Ladle the hot jelly into the prepared, sterilized jars, leaving 1/4-inch headspace.
- Wipe the jar rims clean. Place lids and rings on jars. Tighten rings fingertip-tight.
- **Option 1: Heated Lid Method:** Heat lids in boiling water for 5 minutes. Place lids on jars, secure rings, and invert jars for 5 minutes. Turn jars upright and let cool completely.
- **Option 2: Water Bath Method (Recommended):** Place filled jars in a large canner with a rack. Cover jars with 1-2 inches of water. Bring to a rolling boil and process for 5 minutes. Remove jars and let cool completely on a towel.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
804g
Fat
0g
Carbs
67g
