I’ll admit it… I’m a bit of a wimp when it comes to super-hot peppers. Because of that, I’ve never made hot pepper jelly, but this recipe from Jessica at Simply Healthy Home has me intrigued. Thanks for sharing your wisdom today Jessica!
A few years ago, I planted a garden in hopes of having plenty of vegetables to eat and possibly preserve. We grew, peas, green beans, tomatoes, beets and peppers. Everything was doing well….especially my hot peppers.
Those little plants turned from tiny sprouts to almost monstrous sized trees….well, maybe not QUITE that big but they were HUGE. Not only were they healthy, they produced bushels of peppers.
At first it was really exciting, then it was, “What am I going to do with all of these peppers?” I did everything I could possibly think of….we pickled them, we dried and powdered them, we grilled them, we stuffed them, we made hot sauce for the freezer, we tried fermented hot sauce, we diced and froze them in baggies, we even tried to give them away (did you know most people aren’t fond of hot peppers??).
I literally had baskets of peppers.
In a last-ditch effort, I decided to try my hand at a recipe for hot pepper jelly. It was a total success! Not only was it tasty to add to dishes or to serve with cheese and crackers, people like hot pepper jelly so it made great gifts! My pepper dilemma was solved!
This recipe is fairly easy, even for someone who hasn’t done a lot of canning. My recipe is inspired from the Pomona’s Pectin recipe to be the heat level that works for my family, so feel free to adjust to your taste buds.
A few things you’ll need:
- Pomana’s Pectin (I like this version because it requires less sugar than the typical pectin– here’s where to buy it (affiliate link)
- Canning jars (Half pints are a great size, but pints will work in a pinch)
- Lids and rings
- A water bath canner
- Tongs to get the jars out of the canning bath when finished
- Wide mouth funnel
- Large spoon and ladle
- Large pot
- Sharp knife
- Cutting board
- 1 cup jalapeno peppers
- 1/2 cup red bell peppers
- 1 1/3 cup of apple cider vinegar
- 2 cups of evaporated cane juice crystals (regular sugar works as
- 1 1/2 tsp.