Canned Hot Pepper Jelly
It's a great way to use up the last of the peppers for the season. Sweet with a kick, this jelly preserves the spice of the summer for the rest of the year.
Servings: 8 jam jars
Equipment
- 3 jam jars
Ingredients
- ¼ cup ground green hot peppers
- 1 cup ground green bell peppers
- 2 cups distilled white vinegar (5%)
- 1 box Sure-Jell
- 6 cups granulated sugar
- 5-6 drops green food coloring
Instructions
- For the hot peppers, cut off the stems and any blemishes and grind, using seeds and all since that is where the heat is! For the bell peppers, clean out all the seeds and ribs of the peppers before grinding. I use a small food processor to grind the peppers.¼ cup ground green hot peppers, 1 cup ground green bell peppers
- Lightly pack the peppers in a measuring cup.
- Place peppers, vinegar, and Sure-Jell in a heavy-bottomed kettle and bring to a rolling boil. Once boiling, add the pre-measured sugar and bring back to a boil. The sugar will cool the jelly down substantially so it will take a few minutes to boil again.2 cups distilled white vinegar (5%), 1 box Sure-Jell, 6 cups granulated sugar
- Once at a rolling boil, boil for two minutes.
- Add a bit of food coloring if the peppers don't naturally produce the desired vibrant green or red.5-6 drops green food coloring
- Either preserve this by freezing or using the paraffin method (putting hot jelly in jars and sealing with melted paraffin). This can also be sealed with conventional lids and rings.
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 66kcal