Ingredients for Naughty Nellie's Five Pepper Jelly
- Red Bell Pepper
- Green Bell Pepper
- 1 medium yellow onion, finely chopped
- Jalapenos
- 2 tsp salt
- 4 cups granulated sugar
- Red Wine Vinegar
- 1/4 cup lemon juice
- Dried Ancho Chile Powder
- 1 tsp cayenne pepper
- Crushed Red Pepper Flakes
- Liquid Pectin
- 1 tbsp toasted cumin seeds
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How to Make Naughty Nellie's Five Pepper Jelly
- Remove seeds and stems from 2 lbs bell peppers (mix of colors for visual appeal). Coarsely chop.
- Place chopped peppers in a food processor and pulse until finely chopped but not pureed.
- Transfer processed peppers to a colander. Add 1 medium yellow onion, finely chopped; 1-2 jalapeños, seeded and minced (adjust to your spice preference); and 1 tsp salt.
- Let drain for 3 hours, pressing occasionally to release excess moisture.
- After draining, thoroughly press the pepper mixture to extract as much moisture as possible. This is crucial for a good set.
- Transfer the drained mixture to a large, heavy-bottomed, non-reactive saucepan.
- Stir in 4 cups granulated sugar, 1 cup white vinegar, 1/4 cup lemon juice, 2 tbsp chili powder, 1 tsp cayenne pepper, 1 tbsp crushed red pepper flakes, and 1 tsp salt.
- Bring to a rolling boil over medium-high heat, stirring constantly. Boil for 10 minutes, skimming off any foam that forms.
- Stir in 1 box (1.75 oz) liquid pectin. Boil for exactly 1 minute, stirring constantly.
- Remove from heat. Stir in 1 tbsp toasted cumin seeds. Let stand for 5 minutes.
- Stir gently to distribute peppers evenly. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe jar rims clean with a damp cloth. Seal with new lids and bands.
- Place jars in a canning pot, ensuring they're covered by at least 1 inch of water.
- Bring water to a rolling boil. Once boiling, process for 5 minutes.
- Carefully remove jars and let cool completely on a towel-lined rack. You should hear a popping sound as the jars seal.
- Check seals after cooling. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
341g
Fat
0g
Carbs
29g
