Hot Pepper Jelly
Be sure to use powdered, not liquid, pectin for this recipe. For less heat, remove some of the jalapeno seeds before chopping.
Nutrition
Calories: 90 kcalCarbohydrates: 23 gSodium: 50 mgSugar: 22 g
Ingredients
- 4 jalapeno peppers stemmed
- 3 red bell peppers stemmed and cored
- 2 green bell peppers stemmed and cored
- 1 cup apple cider vinegar
- 1 1.75-oz. envelope powdered pectin
- 5 cups sugar
- 1 tsp. salt
Instructions
- 1. Cut peppers into 1" pieces, then transfer to a food processor and pulse until finely chopped, about 15 times. Transfer to a strainer to drain excess liquid. (You should have about 4 1/4 cups peppers.)
- 2. Transfer peppers to a large saucepan along with vinegar and heat over high. Sprinkle pectin evenly over top, then stir well to combine and bring to a rolling boil, stirring occasionally.
- 3. Stir in sugar and salt, then return to a rolling boil and cook 2 minutes. Remove from heat and let sit until bubbles subside, then skim off any foam from surface.
- 4. Carefully transfer mixture to six clean 1-cup jars, then wipe rims and let cool completely. Top with lids and refrigerate up to 2 weeks.
- Source: Hannaford fresh Magazine, December 2020