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Spicy and Sweet Chili Pepper Jelly Recipe

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This recipe for Spicy and Sweet Chili Pepper Jelly is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Chili Peppers and Yellow/Orange/Red Bell Peppers
2 C Cider Vinegar, divided
6 C Sugar
2 pouches Liquid Pectin
6 to 8 Jelly Jars and lids
Directions:
Directions:
Boil the jars and lids for 10 minutes in a large pot or canner. Remove jars and lids and let dry. In a food processor or blender, place the peppers and 1 cup vinegar. Pulse until fairly smooth with some chunks of peppers for affect in the jelly. In a sauce pan, place the pepper sauce, sugar and remaining vinegar. Bring to a boil and boil for 10 minutes. Remember to watch continuously while boiling or it may boil over and caused a huge mess. Add pectin to the pepper sauce and boil another minute. Remove sauce from heat. Using a canning funnel, fill jars to about 1/4 inch from the top. Make sure to wipe any jelly that falls on the rim of the jar. Place lids on jars and tighten. Place the jars with jelly back in the pot of boiling water making sure lids are tight before submerging in water. Boil jars for 10 minutes. Remove the pot from the heat and let stand for 5 minutes. Remove the jars from the water, tighten the lids and place on a cooling rack. Periodically, while the jars are cooling, lift the jars and swirl the jelly to encourage even distribution of pepper chunks. Do not shake or tip the jars over during this time. Once the jars are cool, press on the top. If it clicks, the jar has not sealed and need to be refrigerated. Otherwise, store in a cool dark place until needed.
Number Of Servings:
Number Of Servings:
6 to 8 jars
Personal Notes:
Personal Notes:
Use mostly Habaneros, Jalapeņos and banana type peppers. Use the bell peppers only when you are short chili peppers.

 

 

 

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