Ingredients
Scale
- 3 cups finely chopped peppers (about half sweet peppers and half mixed hot peppers)
- 1 1/4 cups white wine vinegar (or white vinegar or apple vinegar)
- 6 cups sugar
- 1 package of pectin (or 6 Tablespoons)
- 1 teaspoon butter (to prevent foaming)
Instructions
- Using gloves, remove the seeds, core and stems from the peppers. For a milder jam, use more bell peppers or for a hotter jam, use more hot peppers. I used a mix of mini sweet peppers, bell pepper, jalapeno, carrot pepper and serranos. (Don’t worry if you miss a couple seeds … it adds heat to the jelly!)
- Use a mini food processor to chop the peppers into fine bits. If needed, add a little of the vinegar to help “blend” the peppers.
- Sterilize the jars, lids and rings by putting them in boiling water or use the hot cycle on the dishwasher.
- Put the peppers, vinegar, sugar and pectin into a soup pot or large saucepan. Bring to a boil, add the butter and boil for 3 minutes. Skim off the foam and bring to a hard boil for 1 minute.
- Using a jar funnel to keep from spilling jelly all over the jars, ladle the jelly into the sterilized jars, making sure to put some of the peppers into each of the jars first, then fill to 1/4 inch of the top.
- Wipe the rims of the jars with a moist, clean towel, then put the lids on and screw on the rings tightly. Process in a hot water bath for 10 minutes. Use a jar grabber to fish the jars out of the hot water. Let sit for 24 hours, then check the seals, label the jars and remove the rings on all the sealed jars. Use any unsealed jars first.
Notes
Mary recommends 2 cups bell peppers, 1 cup hot peppers, but said her jelly wasn’t very hot so I upped the amount of hot peppers in my recipe so they were about 1 1/2 cups sweet peppers, 1 1/2 cups mixed hot peppers.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.