How to Make Homemade Hot Pepper Jelly

• Vegan
• Gluten free

• Produce

  • 1 1/4 cup Green bell pepper
  • 1/4 cup Jalapeno
  • 1 1/2 cup Red bell pepper
  • 1 cup Yellow bell pepper

• Baking & Spices

  • 1 1.75oz package Pectin, powdered
  • 5 cups Sugar

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Tools & Equipment

  • 6 8oz canning jars

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Description

Ingredients

• 1½ cup finely chopped and seeded Red Bell Pepper
• 1 cup finely chopped and seeded Yellow Bell Pepper
• 1¼ cup finely chopped and seeded Green Bell pepper
• ¼ cup finely chopped and seeded Jalapeño
• 1 cup Apple Cider Vinegar
• 1.75oz package powdered pectin
• 5 cups sugar
• 6 8oz canning jars

Directions

• Sterilize six 8oz canning jars and lids in boiling water.
• Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
• Stir constantly. Bring to a rolling boil. Remove from heat.
• Add sugar and place back on high heat. Return to a rolling boil for one minute.
• Remove from heat. Skim off any foam from top.
• Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
• Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
• Remove from heat.
• When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)