Hot Pepper Jelly – Sweet Spicy Gift From the Kitchen

4.50 from 10 votes

Hot Pepper Jelly – Sweet Spicy Gift From the Kitchen

A sweet and spicy jelly perfect for gift giving or for a fast and easy appetizer. To serve, cut a block of cream cheese in half, place in center of plate, spoon hot pepper jelly on top with some drizzling down the side. Serve with crackers and enjoy. For powdered pectin read full article.

Prep Time20

Cook Time15

Total Time25

Course: Appetizer, Gifts, preserves

Cuisine: American

Keyword: gifts from the kitchen, hot peppers, pepper jelly, preserves

Servings: quarter pint jars

Calories: 467kcal

Author: Getty Stewart

Ingredients

1 1/2 cups sweet peppers finely chopped blend of yellow, red and orange
1/2 cup dried apricots finely diced
3/4 cup jalapenos (or other hot peppers) 6-8
1 1/2 cups white wine vinegar
6 1/2 cups sugar
1 pouch liquid pectin Certo brand
No liquid pectin? Powder Pectin Substitute

Instructions

Dice sweet peppers and apricots finely and evenly. Smaller pieces will look more decorative and will be less likely to float to surface of jar.
Cut hot peppers into very small pieces. Keep some white pith and seeds for added heat. Use a combination of different hot peppers if you wish.
Combine peppers, apricots, vinegar and sugar in stainless steel (not aluminum) pot.
Bring to full boil. Stirring constantly, boil hard for 1 minute.
Remove from heat. Stir in liquid pectin. ** Read instruction for your package of pectin - they vary - even within same brand. **
Stir and skim for 5-7 minutes. This helps keep peppers evenly distribute in jelly.

Hot Water Bath Canning

Pour into hot jars leaving a ¼ inch (6 mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 10 minutes.
Remove jars. Cool undisturbed for 24 hours and check seal.
Best used within a year, but as long as the seal is tight, it will be safe.

Freezing

Fill freezer containers or glass jars leaving minimum of 1/2 inch space.
Let cool completely before sealing and transferring to freezer.
To thaw place in fridge overnight and stir well as it may seep or separate slightly.

Notes

Based on Certo Jalapeno Jelly

Yield: 7 half pint (250 mL) jars or 12 quarter pint or (125 mL) jars

Process longer if your elevation is above 1,000 feet. See chart in full article.

Option: According to the National Centre for Home Food Preservation, if you sterilize jars (boil for 10 minutes) before filling, hot water bath process half pint jars for 5 minutes instead of 10 minutes.

*Pectin- Check the Best Before Date, old pectin may not set properly. Also read the instructions carefully, even within brands, when to add the pectin can vary.

Nutrition