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How to Make
Hot Pepper Jelly
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Learn how to make delicious hot pepper jelly, even if you've never canned before!
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Ingredients
¼ c. chopped hot peppers
1½ c. chopped sweet peppers
6½ cups sugar
1½ cups vinegar
1 3-ounce pack liquid pectin
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Equipment
6 half-pint jars
water bath canner with rack
jar lifter
large measuring cup
food processor
gloves
large stock pot
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Step 1
Sterilize jars, rings and lids.
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Step 2
Chop sweet and hot peppers.
Be sure to wear gloves to protect your hands.
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Step 3
Grind peppers in a food processor.
You may want to wear a face mask and gloves.
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Step 4
Combine peppers, vinegar and sugar in large pan and boil for 3 minutes.
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Step 5
Add pectin and boil for 1 minute, stirring to make sure it doesn't boil over.
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Step 6
Remove the cooked mixture from heat and allow to set for 5 minutes.
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Step 7
Ladle pepper jelly mixture into hot jars.
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Step 8
Leave 1/2-inch headspace in each jar.
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Step 9
Use a wet cloth or paper towel to wipe down the rims of the jars.
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Step 10
Add lids and rings to jars and tighten to fingertip tight.
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Step 11
Place jars on a rack in a water bath canner and process (covered) for 10 minutes.
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Step 12
Turn off canner, uncover and let jars set for 5 minutes.
Use a jar lifter to transfer hot jars to a cooling rack or a baking sheet lined with paper towels.
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Allow jars to set for 24 hours, then check that lids are properly sealed.
Canned Pepper Jelly will last for a year in the pantry
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Get the full recipe for Spicy Pepper Jelly, plus serving and canning tips, via the link below.
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