Hot Pepper Jelly


This is not a jelly restricted to a fruit season.  I make this when I find on sale at least two of the three peppers involved. This is actually a recipe from Sure-Jell; it’s been no fail for me. I’ve had recipes that crystalize, and that just makes me cranky. The uses for hot pepper jelly are myriad. It COULD with butter go on an English muffin, but it really goes well with black beans to make a nice sweet and savory side dish. The most recognizable use is as an appetizer — over a block of cream cheese and served with crackers.  Also good in burritos and works wonders in a cheese omelet, too.


2 medium red bell peppers, seeded and finely chopped (about 1-1/2 cups)
2 medium green bell peppers, seeded and finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)


Bring half-full boiling-water canner to a simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place all peppers and vinegar in 6- or 8-quart pot.

Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) This recipe uses inexpensive food items.

Photo credit: Marco Arment

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