Hot Pepper Jelly
A sweet, tangy and hot jelly, perfect for topping crackers and cheese. Can be made hot or mild.
Servings: 14 4 oz jars
Ingredients
- 2 cups sweet red peppers, finely diced 2 - 3 peppers
- 1 cup hot red peppers, finely diced for milder jelly, use less hot and more sweet peppers
- 1 cup white vinegar
- ⅓ cup lemon juice about 1 lemon, juiced
- 4 ½ cups white sugar
- 2 packs liquid pectin packs, 85 ml each about 3 oz packs each
Instructions
- Fill canner or double boiler with enough water to allow jars to be submerged by at least an inch. Bring to a boil while preparing jelly.
- Dice hot peppers, removing seeds and membrane for less heat if desired. Combine hot peppers, vinegar, lemon juice and sugar in large heavy saucepan. Purée mixture with immersion blender until peppers are in tiny pieces and jelly is taking on some red colour.
- Dice sweet peppers. Add to jelly mixture and bring to a boil. Simmer for 15 minutes. Add liquid pectin and boil hard for 1 minute.
- Allow to cool a few minutes, stirring occasionally if necessary if peppers are floating.
- Carefully fill clean jars with hot jelly, leaving at least 1/4 inch space at the top. Try to evenly distribute peppers between jars. Wipe mouths of jars before adding lids.
- If using lids and seals that require heating, dip seals briefly in hot water of canner pot before placing on jars. Add rings and tighten. You can skip this step if instructions indicate no need to heat lids.
- Place jars on a canning rack and lower into boiling water for 5 minutes. If using larger jars, boil for 7 minutes.
- Remove jars from water bath and allow to cool. You will hear lids pop when they are sealed. Store for up to a year.