A great tasting, easy to make hot pepper jelly recipe.
- 5-8 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
- 1 1/2 cups apple cider vinegar
- 6 cups sugar
- 3 ounces liquid fruit pectin Certo is recommended, 1 packet
- 4 drops food coloring optional
- 6 8 oz canning/jelly jars with lids or 12 - 4 oz jelly jars
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Coarsely chop peppers and pop them into a food processor with the vinegar. Blend until the peppers are finely diced.
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Pour blended liquid into a large pot.
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Add the sugar.
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Bring to mixture to a rolling boil. Then turn down the heat and gently boil for 5 minutes. Make sure the heat isn't too high or the mixture will boil over.
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Remove from heat and immediately stir in the fruit pectin and food coloring (if using food coloring).
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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 10 minutes. Carefully remove the jars and allow to cool completely before storing.
If you’re wanting to store these for months unopened for later consumption, you’ll want to follow the USDA’s Complete Guide to Home Canning. This resource is for people canning for the first time or for experienced canners wanting to improve their canning practices.