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9 Comments

Homemade Hot Pepper Jelly

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I love this pepper jelly – it makes one of the best quick appetizers around and an instant gift too. Here's how to make a hot pepper jelly that tastes delicious, looks terrific, and makes a great quick appetizer or gift! This is a recipe that we prepare by water bath canning. We’ve been making it for years now and I can’t imagine not having some around!

When prepping the hot peppers for this recipe, be sure to wash your hands before touching your eyes/nose after touching the peppers. Otherwise, you may end up being very uncomfortable – the pepper juice can be painful.

For a quick appetizer, just pour some over cream cheese (or preferably homemade goat cheese), and put out butter crackers. The cheese plus spicy jelly makes a wonderful appetizer!

 

 

Hot Pepper Jelly

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Ingredients
  

  • 1 cup green bell pepper (seeded & diced small)
  • 1 cup red bell pepper (seeded & diced small)
  • 1/2 cup jalapeno pepper (seeded & diced small)
  • 1 1/2 cups cider vinegar
  • 6 1/2 cups sugar
  • 1/2 tablespoon butter
  • 1 tablespoon red pepper flakes
  • 1 pack liquid pectin

Instructions
 

  • Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point.
  • In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars.
  • Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout.
  • Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).

Notes

This recipe doesn't make a "firm" jelly, just one thick enough to hold the pepper pieces in suspension once the jars have cooled after processing and the mixture jells.
Some readers have noted that it helps the mixture set-up faster by refrigerating - I haven't tried that, I just keep turning the jars until the mixture has set enough to hold the pieces in suspension.
Tried this recipe?Let us know how it was!


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Filed Under: Canning, Pantry

About Lesa

Lesa Wilke is a homesteader and freelance writer who loves to inspire others on their journey to more sustainable lifestyles. She accomplishes this by sharing the skills she’s learned (plus support, advice & tips) while farming goats, chickens, honeybees, and produce.

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Comments

  1. Jim says

    August 27, 2021 at 4:21 pm

    Hi,

    Where did you get those beautiful labels?

    Jim

    Reply
    • Lesa says

      October 5, 2021 at 3:20 pm

      Hi Jim, Thank you for the compliment on the labels. I just buy blankk labels online, and then print whatever I want on the labels on the printer.

      Reply
  2. Sharon says

    October 9, 2019 at 11:30 pm

    How many 1/2 pint jars should be prepared?

    Reply
    • Lesa says

      October 10, 2019 at 10:39 am

      Hi Sharon, Good question, can’t believe I didn’t include it in the instructions. It should make at least six and I would prepare 7 in case there’s a little extra.

      Reply
  3. cindy says

    September 22, 2014 at 10:30 pm

    Made this jelly today, and was very easy. Turned out delicious, can’t wait til tomorrow and try it with crackers and cream cheese. Kids even enjoyed it. I think I am going to try and serve it with chicken , I think it would compliment each other well.

    Reply

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