Easy Hot Pepper Jelly Recipe
Sweet bell peppers and jalapeños make this easy hot pepper jelly colorful, tangy, and spicy ~ perfect with cream cheese, crackers, sandwiches, and cheese boards.
Servings: 64 servings
Video
Ingredients
- 8 jalapeño peppers
- 12 oz assorted colorful bell peppers, weighed after trimming
- 2 cups white vinegar (or cider vinegar)
- 3 cups sugar
- 1.75 ounce box SURE-JELL Less or No Sugar Needed Pectin
Instructions
- Wash the jalapenos and trim the stem end off. For a milder jelly, remove the seeds and pale inner ribs. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
- Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
- Add the vinegar and sugar to the pot and stir to combine. Bring to a full rolling boil, then add the pectin. Return to a full rolling boil and boil for 1 minute, stirring constantly.
- Ladle the hot jelly into clean jars and let cool. Cap and refrigerate. The jelly will thicken as it cools and even more as it chills.”
- If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
- Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.
- Your jelly will last 2-3 weeks in the refrigerator, and can be frozen for longer storage.
Notes
This recipe has not been formulated or tested for water-bath canning and should be stored in the refrigerator or freezer.
Nutrition
Serving: 1 Tbsp · Calories: 42 kcal · Carbohydrates: 10 g · Protein: 0.1 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.001 g · Sodium: 2 mg · Potassium: 16 mg · Fiber: 0.2 g · Sugar: 10 g · Vitamin A: 185 IU · Vitamin C: 9 mg · Calcium: 1 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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