How to Make Hot Pepper Jelly

Name: How to Make Hot Pepper Jelly
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 60
Cuisine: Global
Ingredients: 237 milliliters apple cider vinegar; 296 milliliters finely chopped green bell peppers; 59 milliliters finely chopped jalapeno peppers; 50 grams package powdered pectin; 591 milliliters finely chopped red bell peppers; 1 liters white sugar

How to Make Hot Pepper Jelly is a gluten free and vegan recipe with 60 servings. One serving contains 71 calories, 0g of protein, and 0g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have apple cider vinegar, sugar, bell peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. A couple people really liked this condiment.

Instructions

Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions.

Equipment you will use

Canning Jar

Heat water in a hot water canner.

Ingredients you will need

Water

Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat.

Ingredients you will need

Green Pepper

Jalapeno Pepper

Red Pepper

Equipment you will use

Sauce Pan

Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly.

Ingredients you will need

Fruit Pectin

Vinegar

Sugar

Remove from heat, and skim off any foam.

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

Ingredients you will need

Jelly

Equipment you will use

Ladle

Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Ingredients you will need

Water

Equipment

Canning Jar

Sauce Pan

Ladle

Ingredients

Servings:

237milliliters

apple cider vinegar 296milliliters

finely chopped green bell peppers 59milliliters

finely chopped jalapeno peppers 50grams

package powdered pectin 591milliliters

finely chopped red bell peppers 1liters

white sugar

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.