Jalapeño Pepper Jelly Recipe for Canning or Freezing (Honey Sweetened)

Step 1

Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.

Step 2

Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.

Step 3

Stirring constantly, bring mixture to a full rolling boil over high heat that can't be stirred down.

Step 4

Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed.

Step 5

Ladle hot jelly into prepared, hot jars, one at a time leaving 1/4-inch headspace. Wipe rim, center lid on jar and attach ring, screwing just until fingertip-tight. Add to rack in canner.

Step 6

Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged). Remove lid, turn off burner, and let jars sit in canner for 5 minutes.

Step 7

Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours. Remove rings, check seals and label with date before storing.