Homemade Jam Recipe | Super Easy Hot Pepper Jelly

Super Easy Hot Pepper Jelly

12 oz assorted colorful bell peppers (weighed after trimming)
2 cups white (or cider) vinegar
3 cups sugar
1 box (1.75 oz) no sugar needed pectin

  1. Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
  2. Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
  3. Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
  4. etc
  5. etc

For Full Instruction: theviewfromgreatisland.com

Rated 4/5 based on 449 Reviews