hot pepper jelly

Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and delicious spooned over cream cheese, served with crackers for dipping. I&#039;ve also included instructions for canning and freezing.

Pepper Jelly

½ cups finely diced bell pepper

granulated sugar*

¼ cups white or apple cider vinegar

lime juice

salt

Certo liquid fruit pectin

Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).

Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).

Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.

Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.

Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.

Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.

To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

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Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and instructions for canning and freezing.

Freezer Jalapeno Pepper Jelly recipe is so easy to make! This is a 5 ingredient, small batch canning recipe for pepper jelly that doesn&#039;t require processing in a water bath or pressure cooking.

Freezer Jalapeno Pepper Jelly

jalapeno peppers ((enough

red bell pepper ((enough

apple cider vinegar

sugar

(1.75-ounce) package powdered Sure-Jell pectin ((not MCP powdered pectin))

water

red OR green food coloring (optional)

Wash 5 half pint jars in soapy water; let them air dry on a clean towel.

Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Cut the peppers in half and remove seeds and white membrane from the jalapeno and bell peppers.

Cut peppers into approximately 1 1/2-inch pieces or in half if peppers are small. This will help the food processor mince the peppers evenly. (You can also just mince the peppers with a chef&#39;s knife and skip the food processor.)

Pulse the pepper pieces 3 or 4 times in the food processor or blender or just until minced. Do not puree!

Add the minced peppers, vinegar and sugar to an 8 quart pot or large saucepan. Stir well and bring to a boil, stirring occasionally.

Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.

Gradually add cooked pectin liquid to the pepper mixture in the pot, stirring well. Bring to a boil and boil 3 minutes, without stirring.

Remove the pan from the heat and skim any foam from the top.

Stir in a couple of drops of food coloring, if desired. You can also divide the hot mixture into two pans and put one or two drops of red food coloring in one pan and one or two drops of green in the other to get half red and half green pepper jelly.The red and green peppers in the jelly is pretty as it is without any extra coloring, too.

Using a canning funnel, or very carefully, pour pepper mixture into washed  Mason jars or 1-cup freezer containers.

Cover with the lids and screw on the bands. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

This sweet and spicy peach pepper jelly is perfect for first time jelly makers.

Peach Pepper Jelly

lb red peppers (fresno, red jalapeño,

oz frozen peaches (thawed)

water (for peach juice)

water (for pectin)

box Sure-Jell powdered pectin (1.75-ounce box)

Tbsp. butter (salted, optional)

Using a blender or hand mixer, blend peaches and ½ cup of water on high until smooth, about 4 minutes. If working in batches use 1-16oz bag to ¼ cup of water. Add additional water by the tablespoon if needed.

Strain the peach juice by squeezing through a cheesecloth or nut bag. Discard the pulp.

Prepare Peach Juice

Clean jars by boiling them for 10-15 minutes, or washing them in the dishwasher. Place empty jars on a cookie sheet and place in the oven to keep them warm (around 225°F) while you prepare the jelly.

Have all your ingredients and tools ready and within arm’s reach before you begin. Place a medium plate in the freezer. This will be used later to check the jelly for doneness.

Prepare Your Workstation

Finely dice the peppers. If you prefer a spicier jelly, keep the white ribs intact. If you like a milder jelly, remove the insides and seeds.

Over low heat, combine the peppers, sugar, and vinegar, and stir gently. Bring to a slow rolling boil for about 3 minutes. Carefully stir in the peach juice and return to rolling boil. Keep stirring to make sure the sugar is fully dissolved.

In a small saucepan stir together ¾ cup water and the powdered pectin. Bring to a boil and allow to boil for two minutes.

Stir the cooked pectin mixture into the peach mixture. Bring to a rolling boil.

Stir in the butter. The foam will begin to dissipate and you can skim the rest of it off with a spoon. Foam solids will not impact the flavor, it will just rest on top of the jelly. Continue the rolling boil for about 20 minutes until it reaches 220°F. *See notes section on how to check for doneness.

Carefully ladle the jelly mixture into the jars, leaving enough room for the lid and jar rings.

Allow to set at room temperature undisturbed for 24 hours for the jelly to set completely. Store in the refrigerator for up to 3 weeks.

Prepare The Pepper Jelly

Top 3 hot pepper jelly recipes from across the web

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Peach Pepper Jelly

Top 3 hot pepper jelly recipes from across the web

The most viewed hot pepper jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pepper Jelly

Freezer Jalapeno Pepper Jelly

Peach Pepper Jelly

The most viewed hot pepper jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine