Pepper Jelly
Sweet. spicy, and Southern to the core, this pepper jelly recipe brings bold flavor to appetizers, glazes, and more with just a few ingredients.
Servings: 6 half pint jars
Calories: 672kcal
Equipment
- 1 6 pack half pint jars with lids and rings if using the canned method
- 1 freezer containers if using the cook and freeze method.
Ingredients
- 1 ½ cups finely chopped bell peppers or sweet peppers Use a combination of different colored sweet peppers
- 1 lb jalapeno peppers (about 10) Split and remove the seeds and membranes before chopping. This is where you control the heat. If you want it hot leave some seeds. Wear gloves when cutting jalapeno peppers.
- 5 cups granualted sugar
- 1 ¼ cups white or apple cider vinegar
- ¼ cup lime juice freshly squeezed
- 1 tsp salt
- 3 oz Certo liquid fruit pectin
Instructions
Chop Peppers
- Use a knife or a food processor to very finely chop the bell peppers. Place the chopped peppers on a paper towel and squeeze out excess liquid. This helps ensure the jelly sets. Measure out 1½ cups of chopped peppers. Do not pack the cup when measuring. Repeat this process for the jalapeno peppers.
Cook and Refrigerate/Freeze Method (Method 1)
- Add all the diced peppers into a large deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil,, stirring often. Reduce the heat, but maintain the boil for 10 minutes.
- Add Certo liquid pectin, slowly stirring it in. Boil for another minute. Remove from the heat and allow to cool for 5 minutes. After 5 minutes, give a good stir to evenly stir the peppers. Pour jelly into the half-pint jars and add lids and rings. Flip the jars upside down and allow them to cool like this for 30 minutes or so. This prevents the pepper pieces from floating to the top of the jar. After 30 minutes, flip right side up and allow to cool to room temperature for 24 hours.
- Refrigerate pepper jelly and use within 10 days. Pepper jelly can be frozen, but should be put into freezer containers before placing them in the freezer. Freezer jelly can last about six months or so in the freezer.
Cook and Canning Pepper Jelly (Method 2)
- Once pepper jelly has cooked, pour into 6 sterilized half-pint jars. Leave a 1/4 inch free space between the jelly and the lid. Wipe the rim of each jar. Place and tighten each ring and lid. Note: the lid and ring should also be sterilized in hot water. Place the 6 half-pint jars in a water bath canning pot for ten minutes or longer, depending on low or high altitude. After 10 minutes, remove from the canning pot and place onto a towel on the counter to cool. Flip for 30 minutes to keep peppers from rising to the top. After 30 minutes, turn right side up and allow to cool for 24 hours. You will hear a popping sound as the jar's lid seals. Place in a cool storage place., Should be used within 6-10 months.
Troubleshooting: If Pepper Jelly does not thicken
- If jelly does not thicken properly, pour each jar back into a saucepan and bring to a gentle boil for 2 or 3 minutes. Lastly, add another 1/2-1 full package of the Certo liquid fruit pectin. Stir slowly into the mixture. Allow the jelly to boil 1 more minute, then use the method of jarring you prefer. Freezer or Canning.
Notes
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Nutrition
Serving: 1half pint | Calories: 672kcal | Carbohydrates: 171g | Fat: 1g | Sodium: 394mg | Potassium: 188mg | Fiber: 1g | Sugar: 169g