Making hot pepper jelly is fairly quick and easy! I recently made jelly using Red Savina habaneros. Use your preference of peppers. I find habaneros are great for jelly, and, of course, jalapeños as well. I usually don’t add food coloring, but that is an option if you want your jelly to be a certain color (like blue to perhaps match a party color scheme). Serve on a cracker or Melba toast with some creme cheese. So yummy!
Hot Pepper Jelly
- 4-6 hot peppers this amount can vary depending on the type of peppers used and how hot you want your jelly. I used one pepper per jar of Red Savina habaneros and it had a decent kick, but still edible by everyone.
- 1 bell pepper any color. If not using food coloring, the color of the bell pepper will color the jelly. In my photo above, I used an orange bell pepper.
- 1 1/2 cups white vinegar
- 6 cups sugar
- 6 ounces liquid fruit pectin Certo is recommended, 2 packets
- 4 drops food coloring optional
- 6 1/2-pint canning jars with lids
First we need to make sure the jars are sterilized. Wash jars and lids with hot, soapy water. Then boil the jars and lids in a large pot, covered with water, for 10 minutes. Use tongs when handling hot sterilized jars. There are specialty made "canning jar lifter' tongs that make this job much easier. Be sure tongs are sterilized too by dipping the ends in boiling water for a few minutes. Keep the jars in the hot water until they are ready to be filled. Follow USDA guidelines for proper sterilization and canning procedures.
Coarsely chop peppers and pop them into a blender with the vinegar. Blend well.
Pour blended liquid into a large pot.
Add the sugar.
Bring to mixture to a rolling boil. Then turn down the heat slightly and gently boil for 5 minutes.
Remove from heat and stir in the fruit pectin and food coloring immeditely.
Pour into sterilized jars and seal the jars using the hot water bath method. To do this, put jars into a large boiler or pot of boiling water with a rack on bottom (a water canner), cover jars with 1-2 inches of water and boil for 5 minutes. Carefully remove the jars and allow to cool completely before storing.
I do not strain my mixture because I like the little pieces of pepper in my jelly. If you'd like your jelly strained, bring mixture to a rolling boil and boil for 1 minute. Remove from heat, strain through sieve and return liquid back to a boil. Boil for 5 minutes. Continue with the rest of the directions.
For more information on proper home canning, visit http://nchfp.uga.edu/how/general/recomm_canners.html