Easy homemade hot pepper jelly is a really simple and easy recipe that doesn't require chopping any hot peppers. Serve over cream cheese with crackers.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
30 Calories
Recipe Instructions
Step 1
Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
Step 2
Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
Step 3
Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
Step 4
Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Step 5
Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 6
Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.
Ingredients
7 cups white sugar
2 tablespoons crushed red pepper flakes
8 green bell peppers, seeded and chopped
8 red, yellow or orange bell peppers, seeded and chopped
