Homemade Pepper Jelly

Name: Homemade Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 large Red Bell Peppers (Cored, seeded, and roughly chopped); 2 pieces Scotch Bonnet Peppers (Stem and seed removed); 5 cups Granulated Sugar; 2 cups White Vinegar; 3 ounces Liquid Pectin ((1 envelope))

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Eva

easy preserve

Ingredients

Remove All · Remove Spices · Remove Staples

3 large Red Bell Peppers (Cored, seeded, and roughly chopped)2 pieces Scotch Bonnet Peppers (Stem and seed removed)5 cups Granulated Sugar2 cups White Vinegar3 ounces Liquid Pectin ((1 envelope))

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Instructions

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Step 1

Step 1: Prepare Your Ingredients. Wash the bell peppers and scotch bonnet peppers thoroughly. Remove the stems, seeds, and any white pith from the bell peppers. Chop them into rough pieces. Wear gloves while handling scotch bonnets.

Step 2

Step 2: Blend the Peppers. In a blender, add the chopped red bell peppers and scotch bonnet peppers. Pulse until you reach a chunky puree consistency.

Step 3

Step 3: Cook the Mixture. In a large saucepan, combine the blended pepper mixture, white vinegar, and granulated sugar. Stir thoroughly and bring to a boil over medium-high heat.

Step 4

Step 4: Add the Pectin. Once boiling, stir in the liquid pectin and boil for 1-2 minutes, stirring constantly.

Step 5

Step 5: Test for Consistency. Perform the 'spoon test' to check if the jelly holds its shape.

Step 6

Step 6: Jar the Jelly. Ladle the hot jelly into sterilized mason jars, leaving about a quarter-inch headspace. Wipe the rims for a proper seal.

Step 7

Step 7: Seal and Store. Place lids on jars and screw on the metal bands until fingertip-tight. Allow to set at room temperature for 24 hours.