80 minutes
A flavorful jelly made with a combination of spicy jalapeños and sweet green bell peppers, perfect for spreading on crackers or glazing meats.
Jalapenos, coarsely chopped, seeded
cups
Bell Pepper, coarsely chopped
cups
Organic Cane Sugar
cups
cups
Liquid Pectin
0 oz
1. Sterilize Jars
Begin by sterilizing three ½-pint jars and their lids. Boil them in water for about 10 minutes or run them through a hot cycle in your dishwasher.
2. Chop Peppers
Combine the coarsely chopped jalapeños and green bell pepper in a food processor. Process until finely chopped, about 15-20 seconds.
3. Cook Mixture
Transfer the chopped peppers to a 4-quart stainless-steel or enameled Dutch oven. Add the cane sugar and apple cider vinegar. Bring the mixture to a rolling boil over medium-high heat while stirring continuously. Boil for 3 minutes.
4. Add Pectin
After the initial boil, add the liquid pectin to the mixture and return it to a rolling boil for another minute. The mixture will thicken and foam slightly.
5. Skim Foam and Fill Jars
Remove the pot from the heat and let the mixture rest for about a minute. Skim off any foam that rises to the surface. Carefully spoon the hot jelly into the sterilized jars, leaving some space at the top.
6. Cool and Seal
Allow the jars to cool for about an hour at room temperature. Once cooled, seal the jars tightly. Store the jelly in the refrigerator for up to 3 months or process in a hot water bath for 10 minutes for longer storage.
Swap out green peppers for red bell peppers and red chilies; this will offer a sweeter and different heat profile.
Introduce other fruits like peaches, pears, or raspberries to add complexity to the jelly.
Use ripe mangoes for sweetness and habanero peppers for a fruity yet fiery kick.
Experiment with a variety of peppers, from mild to extremely hot, to find your preferred level of heat.
Add the zest and juice of one lime, lemon, or orange to the jelly mixture before cooking. This will impart a citrusy brightness that complements the heat of the jalapeños.
Select fresh, firm jalapeños and green bell peppers without blemishes for the best flavor and texture.
Sterilize jars and lids properly for food safety by boiling them or using a hot dishwasher cycle.
Adhere to the recipe's specified sugar and pectin ratios to ensure proper jelly setting.
Use the correct amount of apple cider vinegar for flavor and safe canning; do not substitute with less acidic vinegar.
Cover jars with at least 1-2 inches of water during processing to ensure the jelly is shelf-stable.
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