Emily's Hot Pepper Jelly
Add a sweet-and-spicy twist to your pantry with *Emily's Hot Pepper Jelly*! This vibrant, homemade jelly combines the natural sweetness of red and green bell peppers with the fiery kick of jalapeños, perfectly balanced by tangy apple cider vinegar and a touch of salt. Using liquid fruit pectin ensures a smooth, glossy texture that's ideal for spreading. Whether served as a crowd-pleasing appetizer over cream cheese and crackers or as a zesty glaze for grilled meats, this small-batch jelly is a versatile condiment you'll want to stock up on. Ready in just 40 minutes and perfect for preserving, this recipe transforms fresh peppers into an irresistible, long-lasting treat. Make a batch today and savor the flavor all year round!
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Ingredients
- 2 large Red bell peppers
- 2 large Green bell peppers
- 5 medium Jalapeño peppers
- 5 cups Granulated sugar
- 1.5 cups Apple cider vinegar
- 6 ounces Liquid fruit pectin
- 0.5 teaspoons Salt
Directions
Step 1
Wash the red bell peppers, green bell peppers, and jalapeño peppers thoroughly under cool water.
Step 2
Remove the stems and seeds from all the peppers. For additional heat, leave a few jalapeño seeds.
Step 3
Finely chop the peppers using a knife or process them in a food processor until they are diced into small pieces. Be careful not to puree them.
Step 4
Place the chopped peppers in a large, heavy-bottomed saucepan. Add the apple cider vinegar, granulated sugar, and salt to the pot. Stir to combine.
Step 5
Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Step 6
Once the mixture boils, reduce the heat slightly and let it simmer for 10 minutes, continuing to stir occasionally.
Step 7
Add the liquid fruit pectin to the pot and stir well. Bring the jelly mixture back to a hard boil, stirring constantly, and boil for 1-2 minutes. Remove from heat.
Step 8
Skim off any foam that appears on the surface of the jelly with a spoon.
Step 9
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and secure the lids tightly.
Step 10
Process the jars in a boiling water bath for 10 minutes to seal them (adjust time for altitude as necessary).
Step 11
Remove the jars from the water bath and let them cool completely on a towel or rack. Check that the lids have sealed (they should not flex when pressed).
Step 12
Store the sealed jars in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts
| Serving size | (2344.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4099.6 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1222.5mg | 0% |
| Total Carbohydrate 1047.4g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 1026.2g | |
| Protein 7.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.4mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1875.3mg | 0% |
Source of Calories