Ingredients:
- 1 cup finely chopped red bell peppers (about 2 medium)
- 1 cup finely chopped green bell peppers (about 2 medium)
- ¼ cup finely chopped jalapeño peppers (seeds removed for mild, kept for extra heat)
- 1 ½ cups apple cider vinegar
- 6 cups granulated sugar
- 1 (3-ounce) pouch liquid pectin
- ½ teaspoon salt
How to Make Pepper Jelly (Step-by-Step)
- Prepare Canning Jars:
Wash jars, lids, and bands in hot soapy water. Place jars in a boiling-water canner filled with simmering water until ready to use. Keep lids warm, not boiling. - Cook the Peppers:
In a large pot, combine bell peppers, jalapeños, apple cider vinegar, and salt. Bring mixture to a boil over medium-high heat. - Add Sugar:
Stir in all the sugar at once, and return to a rolling boil. Stir constantly until sugar dissolves completely. - Add Pectin:
Stir in the liquid pectin. Return to a full rolling boil for 1–2 minutes, stirring constantly. Remove from heat and skim off foam if necessary. - Fill the Jars:
Carefully ladle hot jelly into prepared jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth. Place lids and screw on bands until fingertip tight. - Process in Water Bath:
Place jars in boiling-water canner. Ensure they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if needed). - Cool and Store:
Remove jars and let them cool undisturbed for 12–24 hours. Check lids for proper seal. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Notes
- For a milder jelly, use fewer jalapeños and remove all seeds.
- For a hotter jelly, keep some seeds or add more jalapeños.
- You can swap red or green bell peppers with yellow or orange for a colorful variety.
- Always follow safe canning practices to avoid spoilage.
FAQs
Q: Can I use powdered pectin instead of liquid?
A: Yes, but follow the conversion on the package, as the process may slightly differ.
Q: How do I know if my jars sealed properly?
A: After cooling, the lids should not flex up and down when pressed in the center.
Q: Can I reduce the sugar?
A: Standard pepper jelly requires the full sugar amount for proper setting and preservation. Use low-sugar pectin if you want a reduced-sugar version.
Q: How long does canned pepper jelly last?
A: Properly sealed jars can last up to 12 months in a cool, dark pantry.
Nutrition (per 1 tablespoon serving)
| Nutrient | Amount |
|---|---|
| Calories | 53 |
| Carbohydrates | 14 g |
| Sugars | 13 g |
| Protein | 0 g |
| Fat | 0 g |
| Sodium | 18 mg |
Disclaimer
This recipe is intended for general home canning purposes. Always eat pepper jelly in moderation, as it contains a high sugar content. Individuals with pepper allergies or sensitivities should avoid this recipe. When in doubt, consult reliable canning safety guidelines before preserving foods.
