I actually made this post last year, but had two recipes…so this year I am posting this one. Planning ahead is a good thing! I had no idea this was so simple to make…
- Some not so hot jalapenos and a tiny wee bit of a filius pepper(they are hot) to add some flavor about a 1/4 of a cup
- 4-6 Red Bell Peppers or equal to 1 1/4 cup pureed
- 6 cups of sugar (I know right?? But trust me…it’s true)
- 1 1/2 cups of apple cider vinegar (5% acidity)
- 1/2 teaspoon butter (to keep the jam from foaming)
- 6 ounces(177 ml or two packs) of liquid pectin
- 8-9 half pint (250 ml) sterilized canning jars, rings and lids (I used 14-125 ml jars as they are for presents)
Wash the red peppers and the hot peppers. Let them dry. Cut the red peppers into chunks removing the stems and the seeds. Remove any light colored flesh from the inside of the peppers.
Using a food processor, chop the red peppers until they are in small pieces or pureed. Strain out any extra liquid from pureed peppers.
While wearing gloves, remove the stem end from the hot peppers. Place the hot peppers in a food processor.
Do not remove the seeds, and process the peppers until they are in fine pieces.
Pour the peppers into a separate bowl.
- 1 1/4 cup of the red pepper puree
- 1/4 cup of hot peppers
- 6 cups of sugar
- 1 1/2 cup of white vinegar
- 1/2 tsp of butter
Put all in a large saucepan or pot.
Heat the pepper jelly mixture over medium high heat, stirring constantly.
While the pepper jelly heats, place the canning lids in a small saucepan and cover with water. Bring the water just to a boil and remove the saucepan from the heat. Leave the lids in the hot water.
Stir the hot pepper jelly mixture frequently and bring it to a rolling boil. Allow the mixture to boil for six minutes, continuing to stir so that the jelly does not burn or stick to the sides.
Add the 6 ounces (2 packages of liquid) of pectin to the pepper jelly and allow it to return to a boil.
Boil for 3 more minutes, stirring as it boils.
Remove the mixture from the heat and skim off any foam that may be on the surface with a spoon or a skimmer.
Using a ladle, pour the hot pepper jelly into the jars leaving only a 1/4 inch of space at the top of each jar. Wipe off the edges of the jars, put a lid on it and secure the ring. When your jars are all filled and sealed, place the jars in the hot water bath.
Make sure there is at least an inch of water over the top of all jars in the canner and allow it to return to a boil.
Leave the jars in the boiling water for 5-10 minutes.
Remove the jars from the water and place them on a kitchen towel to cool.
As they cool you will hear popping sounds from the lids. Once they are cool, test the seal. The lids should not pop up if you press on the top of them. If any jars are not properly sealed, place them in your refrigerator and use them first.
How freaking easy is that. If you are my family. DO NOT make this. You are getting some for Christmas. Just saying.