Hot pepper jelly recipe

This pepper jelly recipe is made with jalapeños, green and red bell peppers, and cider vinegar. It makes a delicious spread for cheese and a great food gift.

Ingredients

Original recipe (1X) yields 48 servings

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

Directions

Gather all ingredients.

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

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Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin.

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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.

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

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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.

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Serve and enjoy!

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