It’s sweet, sticky, and spicy – though I’d say the only thing it’s missing is a smoky kick (my perfect trifecta of flavors). But trust me, it pairs beautifully with smoked cheeses! If this is your first time making pepper jelly, you’re in for a real treat. (Spoiler alert: it’s absolutely fantastic!)
INGREDIENTS
- 2 large red bell peppers
- 10-12 large jalapeños
- 1 ½ cups apple cider vinegar (white vinegar can be used as an alternative)
- 6 cups sugar
- 1.5 pouches liquid pectin
- 1 tsp salt
INSTRUCTIONS
- Prepare the jars: Start by cleaning your jam jars and lids. Wash the mason jars in hot, soapy water, rinse thoroughly, and set aside. This recipe will yield about 6 – 250ml jars or three 500ml jars.
- Sanitize the jars: Bring a pot of water to a boil. Boil the jars for 10 minutes to sanitize them.
- Clean the peppers: Rinse your peppers in cold water with a splash of vinegar. Swish them around for a minute and rinse with cold water. Pat them dry with a clean tea towel.
- Chop the peppers: Process the bell peppers and jalapeños in a food processor with a fine chopping blade. Alternatively, you can use a knife and cutting board – just be sure to chop the peppers into small bits. Large chunks won’t look as good in the finished jelly.
- Cook the mixture: Add the chopped peppers to a large stockpot. Make sure the pot is large enough, as the mixture will foam up vigorously during the boil. Add the vinegar, salt, and sugar to the pot. Bring the mixture to a full rolling boil, stirring frequently for 10 minutes. Keep an eye on it to ensure it doesn’t stick or burn to the bottom. Constant stirring will help prevent this.
- Add pectin: Stir in the entire contents of the liquid pectin and boil for another minute.
- Jar the jelly: Remove the pot from heat. Pour the hot jelly into clean, hot jars, leaving about 1/4-inch from the top. Wipe the rims of the jars with a damp cloth. Place the lids and screw bands on each jar, tightening them just until they’re finger-tight.
- Process the jars: Process the jars in a water bath canner for 10 minutes for 250ml jars or 15 minutes for 500ml jars. Adjust the processing time if you’re at a higher altitude.
Now you’re ready to enjoy your homemade pepper jelly!
