Pepper Jelly Recipe

Canning Pepper Jelly is super easy and a great way to use up the extra peppers
from your garden!

Servings: 12 4 oz. jars

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Appetizer

American

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Instructions

1 Wash jars by hand or in dishwasher with sanitize cycle. In small sauce pot, boil
lids and rings
2 Slice all peppers to a diced size. Remove seeds (be very careful with
jalapenos--wear gloves or use a spoon to remove). Use food processor or hand
processor to finely chop peppers.
3 Transfer peppers to large pot over medium-high heat. Mix in 1 cup apple cider
vinegar and 1.75 oz powder fruit pectin.
4 Stir constantly. Bring to a rolling boil. Remove from heat.
5 Add 5 cups of sugar and place back on high heat. Return to a rolling boil for
one minute.
6 Remove from heat. Skim off any foam from top.
7 Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Wipe
lids of jars then cover with flat lids and screw on screw bands tight.
8 Place jars into canner with hot water that is not boiling. Water should
completely cover jars. Cook on high heat to reach a boil. Process for 5 minutes,
Remove from heat.
9 When jars are completely cooled, check seals by pressing centers of lids with
finger. (If lid springs back, lid is not sealed and refrigeration is necessary,
and jars will last a month in the fridge.)