Jams & Jellies

Pepper Jelly

Jams & Jellies

Pepper Jelly

If you enjoy a mild pepper jelly, this recipe should top your list. The addition of jalapeño peppers adds just the right kick, without extinguishing your taste buds.

Makes:

about 6 half pints (8 oz)

Prep:

15 Minutes

Processing Time:

10 Minutes


INGREDIENTS

4 ½ cups finely chopped green, red or yellow bell pepper or a combination (about 4 large)

½ cup finely chopped jalapeño pepper (about 4 small)

1 ¼ cups apple cider vinegar

3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin

2 cups sugar

1 cup honey

TOOLS & PRODUCTS USED

6 Ball® (8 oz) Quilted Crystal® Jelly Jars with Lids and Bands

Optional:  Ball® freshTECH Electric Water Bath Canner + Multicooker


DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

NEXT, TIME TO COOK!

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Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. 

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Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary. 

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.     

Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 


Notes: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

HAPPY CANNING!