How to Can Hot Pepper Jelly

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.

How to Can Hot Pepper Jelly

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 (Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead.com/forjars (use code PURPOSE10 for 10% off))
• A water bath canner (I like this kit)
• 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

Hot Pepper Jelly Recipe

Ingredients:

• 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
  well)
• 1 1/2 tsp. Pomona’s pectin (where to buy it – affiliate link)
• 2 tsp. calcium water (Included in the Pomona’s pack)
  

DirectionsL
(If you have never canned, this is a great post by Jill on the basic of water bath canning.)

1. Start by making sure your jars are clean and sterile
2. Make your calcium water (Instructions and ingredients included in the box of Pomona’s)
3. Wash the peppers and chop off the ends and remove the seeds
4. Pulse in a blender until the peppers are finely chopped. (If you don’t have a blender you can do this by hand)
5. Mix pectin and sugar and set aside.
6. Put the peppers and apple cider vinegar in your pot.
7. Bring to a boil and let simmer for 5 minutes.
8. Add calcium water and stir.
9. Bring back to a boil.
10. Slowly stir in the pectin/sugar mixture.
11. Stir for 1-2 minutes to make sure there are no clumps.
12. Let simmer for 5 more minutes.
13. Ladle into clean jars.
14. Wipe the jar rims to make sure there is no residue.
15. Put lids and rings on your jars.
16. Put your jars in your water bath canning pot and cover with water.
17. Bring to a boil and allow jars to boil for 10 minutes.
18. Carefully remove jars and listen for the blissful ‘ping’!

How to Can Hot Pepper Jelly

Ingredients

• 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
• well)
• 1 1/2 tsp. Pomona’s pectin (like this)
• 2 tsp. calcium water (Included in the Pomona’s pack)

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Instructions

1. Start by making sure your jars are clean and sterile
2. Make your calcium water (Instructions and ingredients included in the box of Pomona’s)
3. Wash the peppers and chop off the ends and remove the seeds
4. Pulse in a blender until the peppers are finely chopped. (If you don’t have a blender you can do this by hand)
5. Mix pectin and sugar and set aside.
6. Put the peppers and apple cider vinegar in your pot.
7. Bring to a boil and let simmer for 5 minutes.
8. Add calcium water and stir.
9. Bring back to a boil.
10. Slowly stir in the pectin/sugar mixture.
11. Stir for 1-2 minutes to make sure there are no clumps.
12. Let simmer for 5 more minutes.
13. Ladle into clean jars.
14. Wipe the jar rims to make sure there is no residue.
15. Put lids and rings on your jars.
16. Put your jars in your water bath canning pot and cover with water.
17. Bring to a boil and allow jars to boil for 10 minutes.
18. Carefully remove jars and listen for the blissful ‘ping’!

I know it sounds like a lot of steps, but they are very easy and don’t take very much time. Homemade canned goods are worth their weight in gold!

Plus, hot pepper jelly is always a hit with people. It just the right combination of hot, sweet and tangy– something a bit different to share with friends. They will love it and be impressed with your canning skills!

Other Canned Goodness

• How to Can Pickled Beets
• How to Can Peach Butter (reduced sweetener!)
• How to Use a Pressure Canner
• Six Tips for No-Stress Canning

Jessica is a wife and mama to two boys and she loves spending her days with them…watching them grow and explore the world around them. Jessica grew up on fast food and quickly ditched that life when she became pregnant with her first child. Since then it has been a journey of learning about whole food nutrition, herbs and natural supplements. Her goal has been to keep her family healthy and happy…as naturally as possible. Jessica’s views have changed as her knowledge has grown to fit the needs of my family. A recent diagnoses of Hashimoto’s has re-sparked her desire to learn more about herbs and healing. You can follow her blog at Simply Healthy Home and on Facebook.