Ingredients for Pepper Jelly
- Red Bell Pepper
- Green Bell Pepper
- Jalapeno Pepper
- 4 cups sugar (granulated)
- Cider Vinegar
- Liquid Pectin
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How to Make Pepper Jelly
- Combine 2 cups finely chopped peppers (any variety, such as jalapeños, habaneros, or a mix!), 4 cups sugar, and 1 cup white vinegar in a large saucepan.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved. This should take about 5-7 minutes.
- Reduce heat to medium and stir in 1 package (1 1/4 ounces) liquid pectin. Continue to cook for exactly 1 minute, stirring constantly.
- Remove from heat and skim off any foam that forms on the surface.
- Let the mixture cool slightly (about 10 minutes), stirring occasionally, until it begins to thicken.
- Ladle the hot pepper jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude - consult a canning guide for accurate times).
- Remove jars and let them cool completely. You should hear a satisfying ‘pop’ as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
807g
Fat
0g
Carbs
68g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Jellies Appetizers Condiments Etc Vegetables American Southwestern United States Easy Beginner Cook Low Fat Vegetarian Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Peppers Equipment
