Description
Hot Pepper Jelly is a jewel-toned condiment that brilliantly combines the sweetness of fruit preserves with the fiery kick of chili peppers. The canning process ensures a long shelf life, so you can enjoy your homemade jelly throughout the year.
Ingredients
Scale
- 4 cups finely chopped hot peppers (jalapeños, serranos, habaneros, seeds removed if less heat is desired)
- 6 cups granulated sugar
- 2 cups cider vinegar
- 1 cup water
- 1 package (1.75 oz) powdered pectin
- 1/4 cup bottled lemon juice
Instructions
- Wash and sterilize jars and lids, keeping them hot until use.
- In a large saucepan, combine peppers, sugar, vinegar, water, and lemon juice. Stir well.
- Bring to a full rolling boil, stirring constantly.
- Stir in powdered pectin and boil for 1 minute.
- Remove from heat and skim off any foam.
- Ladle jelly into jars, leaving 1/4 inch headspace.
- Remove air bubbles and wipe rims clean.
- Center lids and screw on bands fingertip-tight.
- Process in boiling water bath canner for 10 minutes (half-pint) or 15 minutes (pint). Adjust for altitude.
- Let jars cool 12–24 hours and check seals.
- Store sealed jars in a cool, dark place for up to 1 year.
Notes
Wear gloves when handling hot peppers. Properly canned jelly lasts up to 1 year.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 14g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg