Canned Hot Pepper Jelly
A little sweet, a little spicy, and good on just about everything. This hot pepper jelly is the perfect way to use up peppers during summer for a canning-season favorite.
Servings: 7 jam jars
Equipment
- 7 jam jars
Ingredients
- ¼ cup finely diced hot peppers (such as green jalapeños) seeded and stems removed
- 1 cup finely diced sweet bell peppers (mixture of red and green) seeded and stems removed
- 2 cups distilled white vinegar (5%)
- 1 box (1.75 oz) original Sure-Jell pectin
- 6 cups granulated sugar
Instructions
- Cook: In a heavy-bottomed saucepan, combine the hot peppers, bell peppers, vinegar, and Sure-Jell. Stir and set over medium-high heat. Stir and bring the mixture to a rolling boil, which is a boil that does not cease when stirring, 6-8 minutes.¼ cup finely diced hot peppers (such as green jalapeños), 1 cup finely diced sweet bell peppers (mixture of red and green), 2 cups distilled white vinegar (5%), 1 box (1.75 oz) original Sure-Jell pectin
- Add sugar: Once at a rolling boil, add the sugar. Stir continuously and allow the mixture to return to a rolling boil. Let it boil for exactly 2 minutes.6 cups granulated sugar
- Fill: Remove from the heat and ladle the jelly into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.
- Water bath: Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.
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