Pepper Jelly
 
Makes 5 (8-ounce) jars
Ingredients
  • 5 half-pint canning jars, lids, and bands
  • 1 cup finely chopped poblano pepper
  • 1 cup finely chopped yellow bell pepper
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped Fresno pepper
  • ½ cup finely chopped yellow onion
  • ¼ teaspoon kosher salt
  • 1 cup apple cider vinegar
  • 1 (1.75-ounce) package fruit pectin
  • 5 cups sugar
Instructions
  1. Sterilize clean jars, lids, and bands just before using for 10 minutes in simmering water or in dishwasher. Carefully remove jars one at a time from water or dishwasher when ready to fill.
  2. In a large saucepan, combine peppers, onion, and salt. Stir in vinegar and pectin. Bring to a boil over medium-high heat, stirring constantly. Remove from heat, and stir in sugar. Return to a full rolling boil, stirring constantly; cook for 1 minute. Skim off any foam, and remove from heat.
  3. Using a ladle, distribute jam in sterile jars, leaving ¼-inch headspace (from top of rim). Wipe rims with a clean, damp cloth. Let cool completely. Cover and seal jars with lids and bands. Refrigerate for up to 1 month.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pepper-jelly-glazed-hot-wings/