Hot Pepper Jelly

Tangy Jelly delicious served with cream cheese spread on cracker

1 hour 45 mins

September 12, 2022


2 1/2 cups finely chopped red bell peppers

1 1/4 cups finely hopped green bell peppers

1/4 cups finely chopped Jalapeno peppers

1 cup apple cider vinegar1 ( 1.75 ounce ) pkg powdered pectin

5 cups white sugar


Sterilize six 8-ounce canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

Place bell peppers and jalapeno peppers in a large sauce pan over high heat:

stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly.

Allow to boil for one minute, then remove from heat.

Skim any foam off the top.

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids and screw on rings tightly.

Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling.

Bring water to a boil. Cover the canner and process for 5 minutes.

Remove jars and set aside to cool and seal.

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