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Hot Pepper Jelly Recipe

Recipe by: ranger1

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook15 m
  • Ready In1 h 45 m
  • 1Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • 2Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. 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. Remove from heat, and skim off any foam.
  • 3Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • 4Place 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
  • 48 servings
  • 88 cals
  • 2 1/2 cups finely chopped red bell peppers
  • 1 1/4 cups finely chopped green bell peppers
  • 1/4 cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin
  • 5 cups white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    88
    4%
  • Fat:
    0
    < 1%
  • Carbs:
    22.5
    7%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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