Hot Pepper Jelly

Ingredients
  • 12 oz jalapeno peppers (about 12 medium, red or green)
  • 2 C cider vinegar, divided
  • 6 C sugar
  • 3 oz pkg of Liquid Fruit Pectin
  • ½ tsp butter

*You will need a canning funnel and 5 (8 oz) half pint jars or 10 (4 oz) jars sterilized and heated with rings and lids.

Directions
  • Wash or rinse jars in boiling water to heat glass.
  • Place the lids in a small saucepan with water and
    gently boil until ready to place on jars.
  • Puree peppers in food processor or blender with 1
    cup cider vinegar until smooth. Do not strain puree.
  • Combine puree with remaining vinegar and sugar.
  • Add ½ tsp of butter to prevent foaming.
  • Add puree to a large saucepan and bring to a rolling boil over high heat. Boil 10 minutes, stirring frequently.
  • Add the Liquid Fruit Pectin, squeezing entire contents from pouch.
  • Continue to hard boil for 1 minute, stirring constantly.
  • Remove from heat and skim off any foam.
  • Immediately pour into hot jars using funnel.
  • Wipe rim of jars with clean hot cloth and cover
    jars with heated lids.
  • Tighten rings to seal and leave jars sitting until cooled.

As jars start to cool, you will hear the lids “pop”. Once they pop, the jars are sealed and can be stored at room temperature until ready to use.

Hot Pepper Jelly Demo

Wash or rinse jars in boiling water to heat glass. If you have a quick rinse setting on your dishwasher, you can rinse and dry heat them in there. Or you can place the jars on a cookie sheet in your oven, set to 150 degrees. Keep warm until ready the pour the jelly.

Place the lids in a small saucepan with water and gently boil until ready to place on jars.

It’s helpful to have an extra set of hands while making this recipe!

Puree peppers in food processor or blender with 1 cup cider vinegar until smooth.
Do not strain puree.

Combine puree with the sugar and remaining vinegar and then add to a large
saucepan with 1/2 tsp butter.

Bring to a rolling boil over high heat. Boil 10 minutes, stirring frequently.

Add the Liquid Fruit Pectin, squeezing entire contents from pouch.

Continue to hard boil for 1 minute, stirring constantly.

Remove from heat and skim off any foam from the top.

Set warm dry jars on counter and have the funnel ready.

This is where it’s helpful to have an extra set of hands. While one person is pouring the jelly in the jars, the other is drying the lids and placing them on top.

Tighten rings around lids and leave jars sitting until cooled. As the jars start to cool, you will hear the lids “pop” and seal. Once sealed, you may store at room temperature until ready to use.

Enjoy over a block of cream cheese and serve with crackers.



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