Description
Make this easy hot pepper jelly in under 30 minutes! Perfect for gifts and zesty cheese platters.
Ingredients
Scale
- 1 ½ cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1 ¼ cup finely chopped and seeded Green Bell Pepper
- ¼ cup finely chopped and seeded Jalapeño
- 1 cup Apple Cider Vinegar
- 1.75 ounces package powdered pectin
- 5 cups sugar
Instructions
- Sterilize six 8oz canning jars and lids in boiling water.
- Mix finely chopped and seeded Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, and Jalapeño in a large saucepan over high heat.
- Add Apple Cider Vinegar and powdered fruit pectin. Stir constantly and bring to a rolling boil. Remove from heat.
- Add sugar and place back on high heat. Return to a rolling boil for one minute.
- Remove from heat. Skim off any foam from the top.
- Ladle jelly evenly into sterile jars, filling to ¼ inch from the top of the jar. Cover with flat lids and screw on screw bands tight.
- Place jars into a canner with hot water that is not boiling. Water should completely cover the jar. Cook on high heat to reach a boil. Process for 5 minutes, then remove from heat.
- Cool jars completely. Check seals by pressing centers of lids with your finger. (If the lid springs back, the lid is not sealed and refrigeration is necessary.)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 150
Keywords: Hot Pepper Jelly, Homemade Jelly, Canning, Spicy Appetizer, Condiments