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Hot Pepper Jelly

The thing about pepper jelly that I love, is every batch is different depending on the type and maturity of the peppers you use. Do some research before choosing which hot pepper, as they vary greatly as to their potency which is measured on the Scoville scale. I remove the seeds to keep the heat a little tamer, and do please take the advice of wearing rubber gloves while preparing the hot peppers, not only will it remind you not to touch your face, it will protect your hands from hours of burning well after the jelly is done - trust me on this one..

Makes about 5 8-ounce jars

3 cups finely chopped assorted bell peppers - use a combination green, red and or yellow

1 cup finely chopped hot peppers such as jalapeno or cow horn*

1 cup vinegar 5-6% such as apple cider or coconut vinegar

5 cups granulated sugar

1 1.75-ounce package Sure Jell fruit pectin - original

  • Combine the finely chopped sweet and hot peppers and the vinegar in a large saucepan and sprinkle the Sure Jell in and stir well

  • Measure out the sugar and set aside

  • Bring the pepper mixture to a rapid boil, stirring constantly

  • As soon as it comes to a rapid boil add the sugar all at once

  • Stirring constantly, return to a rapid boil and boil for exactly 1 minute and remove from the heat

  • let cool slightly before transferring to jars

  • Cool completely, secure the lids and store in the refrigerator

The bounty from our garden


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