Have you noticed a “spicy” theme running through my posts lately? I must be having sympathy cravings with our youngest daughter who is expecting her first child in October. Or it could just be that I LOVE all things spicy, including jelly!
This is such a versatile recipe. It’s fantastic served as an appetizer on crackers with cream cheese, or as a marinade for meats, even as a spread on panini sandwiches. It’s so good you might want to get a spoon and eat it out of the jar.
3 1/2 cups finely diced red, orange, or green bell peppers (I use a combination)
1/2 cup finely diced hot peppers (I use red and green jalapenos, plus a serrano or two)
1 cup apple cider vinegar
1 package powdered pectin
5 cups sugar
Begin by washing and dicing all the peppers. You should end up with 4 cups total. The combination of peppers you use is up to you. If you want it spicier try habanero peppers.
Measure your sugar and set it aside.
In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full rolling boil over high heat.
Add the sugar and return to a full rolling boil stirring constantly. Boil for 1 minute. It will look like this when it is at a full boil.
After one minute, remove from the heat and ladle into sterilized jars. (To sterilize the jars simply place them in simmering water for 1-2 minutes. This should be done before you start the jelly.) This recipe will make 6 half pint (8 oz) jars.
Wipe the rims very well with a cloth dipped in vinegar. This is to remove all the sugar from the rim ensuring you get a good seal on the jars. Place the canning flats and rings on the jars and tighten.
Place into a boiling water bath canner making sure the jars are covered by one inch of water. Process for 5 minutes. Remove from the canner and let them sit for 24 hours before moving them.
JALAPENO PEPPER JELLY
- Water Bath Canner
- 3 1/2 cups red, orange, or green bell peppers finely diced
- 1/2 cup jalapeno peppers (or your choice of hot pepper) finely diced
- 1 cup apple cider vinegar
- 1 pkg powdered pectin
- 5 cups sugar
- Begin by prepping all the peppers. You should have 4 cups in total.
- Measure the sugar and set aside.
- In a large, heavy pot, add the peppers, vinegar, and pectin. Bring to a full, rolling boil over high heat. Stir thoroughly to combine the pectin with the other ingredients.
- Add the sugar and bring to a full, rolling boil, stirring constantly. Boil for one minute.
- Remove from heat and ladle into sterilized jars. I use half-pint jars for this.
- Wipe the rims thoroughly with a damp cloth of water and vinegar. Place a two-piece lid on top and tighten.
- Place in a boiling water bath canner and process for 5 minutes.
- Remove from the canner, place on a kitchen towel, and allow to sit for 24 hours before removing the bands.
24 hours can be such a long time when you are waiting for this spicy deliciousness to be ready.