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Hot Pepper Jelly

4

0 min

Hot Pepper Jelly


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Category

Jam Recipes

Time

0 min

Serving

48 persons

Calories

89

Rating

4.00★ (371)

Cuisine

Author: Victoria Buriak
Enjoy this pepper jelly recipe! It's a deliciously spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Ingredients

  • ½ cups finely chopped red bell peppers: 2 piece
  • ¼ cups finely chopped green bell peppers: 1 piece
  • Jalapeno peppers: 0.25 cup (finely chopped)
  • apple cider vinegar: 1 cup
  • powdered pectin: 1 pack (1.75 ounce pack)
  • white sugar: 5 cups

Metric Conversion

Stages of cooking

Hot Pepper Jelly Photo 21
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Hot Pepper Jelly Photo 5 4
  1. Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner.
    Hot Pepper Jelly Photo 2
  2. Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
    Hot Pepper Jelly Photo 3
  3. Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
    Hot Pepper Jelly Photo 4
  4. Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes. cudda69
    Hot Pepper Jelly Photo 5

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