Canning Hot Pepper Jelly with Fruit

Spice Up Your Pantry: A Beginner's Guide to Canning Hot Pepper Jelly

There's something truly magical about preserving the vibrant flavors from your garden and locking them away in glass jars, ready to be enjoyed all year round. And if you're looking to add a touch of fiery excitement to your pantry, canning hot pepper jelly is the perfect way to do it.

Welcome to our spicy journey into the world of homemade hot pepper jelly. Whether you're a seasoned canner or a curious beginner, this blog will be your go-to resource for everything you need to know about crafting this delectable condiment from scratch and possibly adding a little fruit in.

So, grab your apron and let's dive into it!

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Links: Canning kit with pot and rack: https://amzn.to/3tqtRJi

Ball jars: https://amzn.to/46RH1xg

Jalapeño Pepper Jelly Recipe:

 2 red peppers, seeded, finely chopped (about 1-1/2 cups)

 2 green peppers, seeded, finely chopped (about 1-1/2 cups)

 10 large jalapeño peppers, seeded, finely chopped (about 1 cup)

 1 cup  Apple Cider Vinegar

 1 pkg. SURE-JELL Fruit Pectin

 1/2 tsp. butter or margarine

 5 cups sugar, measured into separate bowl

optional: cherry, peach or strawberry preserves

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place peppers in 6- or 8-qt. saucepan. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to 1/4 inch from the top. For variation, place 1/4 cup of prepared fruit preserves like peach, cherry, or strawberry into the jar with the pepper jelly and stir. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on an elevated rack in the canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil.

Process 10 min. Remove jars and place on a towel on the counter for 24 hours. You should hear a popping sound as the lids seal. Once the jars have cooled completely, check the seals by pressing down on the center of the lids. If they don’t pop back, the jars have sealed properly. Any unsealed jars should be refrigerated and used within a few weeks. 

Makes a quick appetizer served over cream cheese, goat cheese or Brie! I love to give this for hostess gifts or holiday treats!

Links: Canning kit with pot and rack: https://amzn.to/3tqtRJi

Ball jars: https://amzn.to/46RH1xg

More Garden Tips:

Drying Fresh Basil: Simple Methods for Preserving Flavor

Harvest, Cure and Store Potatoes: Tips for Longevity

When to Pick Harvest and Cure Onions