Hot Pepper Jelly
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
32
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Calories
79 kcal
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Course
Condiments
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Cuisine
American
Hot Pepper Jelly
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How I made my first jelly (hot pepper). And fixed it when it didn't gel. And turned it in to a delicious hot pepper jelly cream cheese appetizer. Yes!
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Ingredients
- 8 Jalapeno peppers or 4 thai hot peppers or combination—I used 4 jalapenos and 2 thai
- 12 ounces colorful bell peppers assorted colors, weighed after trimming
- 2 cups white or cider vinegar not homemade, which won’t have a standardized acidity level
- 3 cups sugar
- 1.75 oz no/low sugar needed pectin 1 box
Instructions
- Wash the hot peppers and trim the stem end off, but do not de-seed. Process in a food processor until finely minced or chop very finely wearing kitchen gloves. (Hot pepper oils can sting, so avoid touching to skin or mucus membranes; fumes can also be irritating to breathe.) Add chopped peppers to a large saucepan.
- Wash bell peppers, removing ribs, stem and seeds. Process in batches in a food processor until finely minced. Add the bell peppers to the saucepan and top with the vinegar.
- Read the directions on your low or no sugar pectin and add sugar and pectin in the order specified by that brand. Currently for low/no sugar sure-jell: add the sugar to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the pectin. Boil, stirring, for one more minute. For Ball low/no sugar: add the pectin to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the sugar. Boil, stirring, for one more minute. And because the formulations are subject to change, always double check your package instructions.
- Ladle the hot liquid into clean jars, cap, and process in boiling water bath for 10 minutes (see note) according to standard canning practices. Alternatively let cool, cap and refrigerate, and use up within a week or so.
Notes
- Makes about 4 cups. I used a 1 ounce (2 Tablespoon) serving size.
- This assumes that you are already familiar with basic canning techniques. See the earlier links for more information
Nutrition Information
Show Details
Calories
79kcal
(4%)
Carbohydrates
20g
(7%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.002g
Sodium
1mg
(0%)
Potassium
32mg
(1%)
Fiber
0.3g
(1%)
Sugar
19g
(38%)
Vitamin A
371IU
(7%)
Vitamin C
18mg
(20%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 32mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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