Datil Pepper Jelly Recipe

🧂 Ingredients

• 2 cups of freshly diced fiery Datil peppers
• 1 cup of fine granulated organic cane sugar
• 1 cup of distilled white vinegar
• 1/2 cup of purified spring water
• 2 teaspoons of premium sea salt
• 2 packages of Sure Jell natural fruit pectin
• 10 half pint glass jars with airtight lids and metal rings

Instructions

• 1 STEP 1 – Prepare the Jars: Wash the jars, lids, and rings in hot, soapy water.
  Sterilize them by boiling in a large pot of water for 10 minutes. Keep them in
  hot water until ready to fill.
• 2 STEP 2 – Prepare the Peppers: Wear gloves while handling the Datil peppers as
  they can be quite spicy. Remove the stems and seeds from the peppers. Dice them
  finely. Be cautious with the seeds as they contain a lot of heat.
• 3 STEP 3 – Create the Pepper Base: In a medium-sized saucepan, combine the diced
  Datil peppers, white vinegar, purified water, and sea salt. Bring the mixture to
  a boil over medium-high heat.
• 4 STEP 4 – Add Sugar: Gradually stir in the organic cane sugar, allowing it to
  dissolve completely. Let the mixture return to a boil.
• 5 STEP 5 – Incorporate Pectin: Once boiling, add the Sure Jell natural fruit
  pectin. Stir continuously for 1-2 minutes to ensure the pectin fully dissolves
  and incorporates into the mixture.
• 6 STEP 6 – Boil and Stir: Keep the mixture boiling for 1-2 minutes, stirring
  constantly to prevent sticking and ensure the pectin activates properly.
• 7 STEP 7 – Perform Gel Test: To check if the jelly will set, take a small amount
  of the mixture and place it on a chilled plate. Let it sit for a minute. If it
  forms a gel-like consistency, it’s ready. If not, continue boiling for a little
  longer and repeat the test until desired consistency is achieved.
• 8 STEP 8 – Fill the Jars: Carefully ladle the hot pepper jelly into the sterilized
  jars, leaving about 1/4 inch of space at the top. Use a clean, damp cloth to
  wipe the jar rims to ensure a proper seal.
• 9 STEP 9 – Seal the Jars: Place the lids on the jars and tighten the metal rings
  securely but not overly tight.
• 10 STEP 10 – Process the Jars: Submerge the filled jars in a boiling water bath for
  10-15 minutes to process and seal them properly. Ensure the jars are covered by
  at least an inch of water. Remove carefully and let them cool on a towel-lined
  countertop.
• 11 STEP 11 – Check the Seals: After cooling, check the lids for a proper seal.
  Press the center of the lid, and if it doesn’t move or make a popping sound,
  it’s sealed correctly.
• 12 STEP 12- Store: Store the sealed jars in a cool, dark place. Refrigerate after
  opening.

Nutrition Info