Hot Pepper Jelly

This hot pepper jelly recipe makes 6 jars — great for festive gift-giving! The jelly is a deliciously spicy treat on crackers with cream cheese.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 89 Calories

Ingredients

• 5 cups white sugar
• 2 ½ cups finely chopped red bell peppers
• 1 ¼ cups finely chopped green bell peppers
• ¼ cup finely chopped jalapeno peppers
• 1 cup apple cider vinegar
• 1 (1.75 ounce) package powdered pectin

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.

Step 4

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