Hot Pepper Jelly
50kcal
Ingredients
For the Jelly Base
- 2 cups finely chopped hot peppers Use a mix of jalapeño and habanero for heat.
- 1 cup apple cider vinegar Ensure it's at room temperature.
- 1 cup water Use filtered water for best results.
- 1 box pectin Use a low-sugar pectin for a balanced sweetness.
- 4 cups granulated sugar Measure precisely for proper gel formation.
For Canning
- 8 half-pint canning jars Sterilize jars before use.
- 8 lids canning lids Ensure they are new and undamaged.
Method
Prepare the Jars
- Sterilize the canning jars and lids by placing them in boiling water for 10 minutes. This prevents contamination.
Make the Jelly
- In a large saucepan, combine the finely chopped hot peppers, apple cider vinegar, and water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat and simmer for 5 minutes to allow the flavors to meld.
- Stir in the pectin and bring the mixture back to a rolling boil, stirring constantly. This ensures the pectin activates properly.
- Add the granulated sugar all at once, stirring until completely dissolved. Bring back to a rolling boil and boil for 1 minute.
- Remove from heat and skim off any foam that forms on the surface using a spoon.
Can the Jelly
- Using a ladle and canning funnel, fill the sterilized jars with the hot pepper jelly, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the sterilized lids on top and screw on the metal bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 5-10 minutes to ensure they seal properly.
- Remove the jars from the water bath using a jar lifter and let them cool completely on a clean towel or cooling rack.
Storage
- Once cooled, check the seals by pressing the center of each lid. If it doesn't pop back, the jar is sealed properly.
- Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Notes
This hot pepper jelly can be used as a glaze for meats, a dip for cream cheese, or a topping for crackers. Adjust the type and amount of peppers based on your heat preference.