Give the gift of versatility with this sweet and tangy jelly that will spice up everything it’s served with.
Pepper Jelly
Makes 7 (8-Ounce) Jars or 14 (4-Ounce) Jars
Ingredients
- 3 cups finely chopped assorted bell peppers (about 3 large peppers)
- 1 cup finely chopped seeded jalapeños (about 2 large peppers)
- 1 cup apple cider vinegar
- 1 (1.75-ounce) package powdered pectin
- 4½ cups sugar
- ½ cup honey
- Cream cheese and crackers, to serve
Instructions
- In a large Dutch oven, combine all peppers. Add vinegar and pectin. Bring to a rolling boil over medium-high heat, stirring frequently; cook, stirring frequently, for 1 minute. Carefully stir in sugar and honey; return mixture to a rolling boil. Cook, stirring constantly, for 2 minutes. Remove from heat; skim and discard any foam from top. Let cool slightly, 20 to 30 minutes.
- Carefully ladle jelly into desired sterilized jars, leaving at least ¼ inch of headspace. Seal with lid, and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours before serving. Refrigerate for up to 6 weeks. Serve with cream cheese and crackers.
Notes
Kitchen Tip
Make sure to use thoroughly cleaned jars, lids, and bands.
Make sure to use thoroughly cleaned jars, lids, and bands.
