Kickin' Pepper Jelly

Millie Johnson

By
@BISCUITMAKR

My very good friend in Florida sent me some pepper jelly one Christmas and I have been hooked every since. She gave me the recipe so I could make my own.
I added some sliced Serrano peppers since we like a little bit of heat, but you could leave those out if you preferred. I'm making the next batch with a couple ghost chiles added. Ka-Boom ! I have a few friends that are major chile heads that are going to love that batch ! I thought I had lost this recipe since I could not find the piece of paper it was on, but low and behold I had transferred to the recipe box on a card. Yay me ! LOL


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Comments:

Prep:

20 Min

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

2 1/2 c
finely chopped red bell pepper
1 1/4 c
finely chopper green bell pepper
4-5
jumbo jalapenos, seeded and finely chopped
4-6
serrano chiles, seeded and finely sliced
1 c
apple cider vinegar
5 c
sugar
1
pack pectin (1.75oz.)

Directions Step-By-Step

1
Sterilize jars and lids.
2
Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
3
To a large pot add all the peppers, vinegar and pectin.
4
Bring to a rolling boil stirring all the while.
* A rolling boil is when it still boils as you stir it.
5
Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
6
Skim the foam off the top.
7
Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
8
Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts.
After a day or so you can remove the rings.
9
This recipe makes 6-7 half pint jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American