Thanks for adding me. Made my first pickles last night. Things have been going real good. I’ve made jellies among other things but I have to say canning can be a little on the hot side! Lifted a jar out and it exploded in the grabbers.
Ingredients:
- 4 cups bell peppers (mix of red, green, and yellow), finely chopped
- 1 cup jalapeño peppers, finely chopped (adjust to taste)
- 6 cups granulated sugar
- 1 1/2 cups apple cider vinegar
- 1 package (3 ounces) liquid pectin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Green or red food coloring (optional)
Equipment:
- 6-8 half-pint canning jars, sterilized
- Canning lids and rings
- Large pot
- Jar lifter
- Funnel
- Ladle
Instructions:
- Prepare the Peppers:
- Wash and finely chop the bell peppers and jalapeños. For a smoother jelly, you can use a food processor.
- Cook the Jelly:
- In a large pot, combine the chopped peppers, sugar, apple cider vinegar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Add Pectin:
- Once boiling, add the liquid pectin, continuing to stir. If using, add red pepper flakes and a few drops of food coloring to achieve the desired color.
- Boil for another 1-2 minutes.
- Jar the Jelly:
- Remove the pot from heat and skim off any foam. Using a funnel and ladle, carefully fill the sterilized jars, leaving about 1/4-inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the rings until fingertip-tight.
- Process the Jars:
- Place the jars in a canning pot filled with boiling water. Ensure the jars are covered by at least 1-2 inches of water. Process for 10 minutes.
- Carefully remove the jars using a jar lifter and place them on a towel to cool. You should hear the lids pop as they seal.
- Check the Seals:
- After 24 hours, check the seals by pressing the center of each lid. If the lid does not pop back, the jar is sealed. Store sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a few weeks.
Enjoy your homemade pepper jelly on crackers with cream cheese, as a glaze for meats, or as a spicy condimen
