pepper jelly recipe

This spicy, sweet, and tangy jelly made from fresh jalapeños comes together in a snap and is great on just a bout everything!

Jalapeno Jelly

jalapeno peppers

sugar (710 mL)

cider vinegar (236 mL)

liquid

Take the tops of the peppers off, cut them in half and remove the pith and seeds.

Put the cleaned peppers into a food processor.

Add half of the vinegar.

Process until liquified, then pour the liquid into a pot.

In a pan, add sugar. Pour in vinegar, stir and melt.

Add the peppers.&nbsp;Bring to a boil for 10 minutes stirring frequently

After, turn the heat down to add the packet of liquid pectin, stir, and bring back to a hard boil for 1 minute.

Pour the jam into jars and let them set to room temperature.

INSTRUCTIONS

Making jalapeño jelly is a cinch when you have some pectin to drop in, it thickens right up!

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.

https://content.jwplatform.com/videos/4U27bzKs.mp4

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

Canned Green Pepper Jelly is made from fresh green bell peppers that are cooked on the stove with sugar, apple cider vinegar, spices, and Sure-Jell pectin. Stored in mason jars, this sweet and spicy jelly comes together in less than an hour from start to finish. It is perfect to serve over cream cheese with crackers for an appetizer. 

Canned Sweet and Spicy Green Pepper Jelly

Large Green Bell Peppers - diced

Cups Apple Cider Vinegar

Cups Sugar

Teaspoon Crushed Red Pepper

Teaspoon Salt

Box of Sure Jell Pectin

Green Food Coloring

Half Pint Wide Mouth Mason Jars,

Dice the green bell peppers. Add to a blender along with the apple cider vinegar. Blend on high for 30 seconds to chop up and make a liquid pepper mixture.

Place a large pot on the stove over medium-high heat. Add in the pepper and apple cider vinegar liquid, sugar, red pepper, and salt - stir together.

Bring to a boil. Once boiling, add in the box of sure jell and stir.

Let boil and cook until thickened, stirring often. This will take roughly 20 minutes.

Once thick, remove from the heat and add in the smallest amount of green food coloring. I like to take a butter knife, stick just the very top of the tip in the food coloring, and then run it through the jelly. It is the smallest amount just to give a deeper and more vibrant green color. 

Place a canning funnel over the sterilized jars and gently spoon the pepper jelly evenly into each jar. Leave about 1/4" from the top for room to seal. Be sure not to touch the rim of the seal or lid or get any jelly on them. If you do, clean with a wet cloth and let dry completely. Place on the new seals and lid, and close tightly.

Once cooled, store in a cool dark place like a pantry or basement. Enjoy spooned over cream cheese with crackers.

I ended up trusting the recipe and went with it.  I could hear the jars sealing about an hour after putting the hot jelly in the jars. The jelly is delicious. I’ve already gone through a jar. I did add some jalapeño peppers (2) and it’s still mild but with a little kick. I might add more the next time around. Thank you-this is exactly what I was  looking for.

Top 3 pepper jelly recipe recipes from across the web

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Jalapeno Jelly

Pepper Jelly

Canned Sweet and Spicy Green Pepper...

Top 3 pepper jelly recipe recipes from across the web

The most viewed pepper jelly recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeno Jelly

Pepper Jelly

Canned Sweet and Spicy Green Pepper...

The most viewed pepper jelly recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine