Val’s Pepper Jelly
Ingredients
2 red and 2 green bell peppers seeded and finely chopped (about 3 cups)
10 jalapeño peppers seeded and finely chopped (1 cup)
OR any 4 cup pepper combination of your choice depending on seasonality and heat preference.
1 cup apple cider vinegar
1 box (1.75 oz) Sure-Jell fruit pectin
½ tsp butter or margarine
5 cups granulated sugar
Directions
In a pot, combine all peppers with vinegar.
Stir in pectin.
Add butter to reduce foaming.
Bring to a rolling boil, stirring constantly on high heat.
Stir in sugar and keep on a full boil for exactly 1 minute, stirring constantly.
Remove from heat, skim off any foam.
Pour into clean jars leaving ¼” space.
Screw on lids and refrigerate.
Shop our merch store to get our recipe tea towels, featuring Val’s pepper jelly!
Optional: Water-Bath Canning for Shelf-Stable Storage
For longer-term, shelf-stable storage, the pepper jelly can be processed in a boiling water bath. See Using Boiling Water Canners if this is your first time or you need a refresher.
Wash jars, lids, and bands. Keep jars hot until ready to fill. Place a canning rack in the bottom of a large pot and fill with enough water to cover the jars by at least 1 inch.
Ladle the hot pepper jelly into the hot jars, leaving ¼ inch headspace. Remove air bubbles by sliding a nonmetallic bubble remover (such as a plastic canning tool, chopstick, plastic knife, or silicone spatula handle) along the inside of the jar.
Gently move it around the perimeter and through the center to release trapped air. If needed, adjust the jelly level to maintain ¼ inch headspace.
Wipe the jar rims clean with a damp cloth. Apply the lids and screw bands until fingertip tight.
Place the jars on the rack in the canner, ensuring they are covered by at least 1 inch of water. Bring the water to a full boil and process for 10 minutes (adjusting for altitude if necessary, in Florida 10 minutes is adequate).
When processing is complete, turn off the heat and carefully remove the jars, keeping them upright. Place them on a towel or cooling rack and allow them to cool undisturbed for 12–24 hours. Check that the lids have sealed before storing.