Hot Pepper Jelly Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Red Bell Pepper Finely Chopped
1 Yellow Bell Pepper Finely Chopped
1 Green Bell Pepper Finely Chopped
1/4 Cup Jalapeno Peppers
A combo to make 4 cups
Finely Chopped
1 Cup Apple Cider Vinegar
1 1.75 oz. Package Powdered Pectin
5 Cups Sugar
6 8 oz. Jars Cleaned (Lids must be new if canning.)
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Directions: |
Directions:Finely chop all your peppers and place them in a saucepan over medium high heat. Sitr in vinegar and pectin. Bring mixture to a boil stirring constantly.
Once boiling, add in sugar and stir to combine. Continue stirring as mixture returns to a rolling boil. Boil for one minute and remove from heat.
Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a fingers width of room at the top of jars for expansion. Cover with lids and screw bands on. If canning, the lids must be new, never used. |
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Personal
Notes: |
Personal
Notes: Freezer Hot Pepper Jam: If freezing, let jars cool to room temperature and store in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
To Can Hot Pepper Jam: Heat water in a water bath or steam bath canner according to manufacturers instructions. Place jars on rack, and cover with lid. Bring water to a boil and begin process timing according to manufacturers directions.
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