Pepper Jelly Recipe (Jalapeño Jammin)

by Austin Carter

New Recipe

Course: Condiment Cuisine: American Prep Time:30minutes   Cook Time:20minutes   Additional Time:1hour  Total Time:1hour hour 50minutes Servings: 48 Calories: 89kcal

Tangy Pepper Jelly Recipe

– 6 8-ounce canning jars and lids – Large saucepan – Hot water canner – Ladle – Stirring Spoon – Canning rack


– 2,1/2 cups finely chopped red bell peppers – 1/4 cups finely chopped jalapeno peppers – 1 package powdered pectin – 1,1/4 cups finely chopped green bell peppers – 1 cup apple cider vinegar – 5 cups white sugar


– Sterilize canning jars and lids following manufacturer's instructions. – Heat water in hot water canner. – Combine peppers, vinegar, and fruit pectin in saucepan; bring to boil. – Add sugar, boil for 1 minute, then remove from heat and skim foam.


– Quickly ladle jelly into jars, leaving 1/4-inch space from tops. – Seal jars with lids and rings tightly. – Lower jars into canner rack, ensuring they're submerged. – Bring water to boil, cover canner, and process for 5 minutes.


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