hot pepper jelly
I got this recipe from a friend, and it is simply delicious. I hope you like it as much as we did.
Blue Ribbon Recipe
Usually poured over cream cheese with buttery crackers at a party, hot pepper jelly is a Southern party staple. It's sweet and spicy at the same time. A wonderful way to use fresh bell peppers and jalapenos. Control the heat and spiciness by leaving the seeds and membrane in or removing them. Besides an appetizer, use hot pepper jelly as a glaze (mixed with barbecue sauce) or add it to a pimento cheese sandwich. Hot pepper jelly also makes a wonderful homemade gift for Christmas.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
17 jar(s)
Ingredients
- 3/4 cup finely chopped hot pepper
- 1/4 cup finely chopped bell pepper
- 1 1/2 cups white vinegar
- 6 1/2 cups granulated sugar
- 1 teaspoon salt
- 6 ounces liquid fruit pectin
- 1 bottle red or green food coloring
How To Make hot pepper jelly
Test Kitchen Tips
We were able to get 17 4-oz jars.
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Step 1Chop bell pepper and jalapeno peppers. For spice, leave the seeds and membranes of the jalapenos. For less spice, remove them. -
Step 2In a food processor or blender, combine the peppers and vinegar. Pulse a few times to chop the peppers until they are fine.
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Step 3Mix pepper mixture, sugar, and salt in a large pot big enough for the mixture to double in size.
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Step 4Bring the mixture up to a rolling boil. Set a time for 3 minutes.
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Step 5Remove from heat and add both packets of the fruit pectin. Stir well.
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Step 6Add a little food coloring at a time until the desired tint. Let stand 2 minutes. Then skim off foam, if any.
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Step 7Pour into hot sterilized canning jars, leaving 1/4 inch head space.
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Step 8Wipe the rims clean with a vinegar-soaked towel.
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Step 9Place the sterilized lids on top, then the rings, and tighten.
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Step 10Submerge them in boiling water, covering the top of the jars.
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Step 11Remove the jars, and they will ping as they seal. Once they are cooled, check the tops to make sure they are sealed by pressing the lid. It should not have any give or move. Once sealed properly, the jelly is good for 12 - 18 months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 42kcal, carbohydrates: 11g, cholesterol: 0mg, fat: 0g, fiber: 0g, protein: 0g, saturated fat: 0g, sodium: 20mg, sugar: 10g, unsaturated fat: 0g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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