WebPlace a tea bag in a cup and place 1 cup water into the cup. Let steep for a few minutes. Soften gelatin in 2 tablespoons cool water for a few minutes. Add the …
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Heat water in a hot water canner. Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. You can also watch a tutorial video of how to can hot pepper jelly!
Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly. Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
* In the pot, add sugar to strained pepper juice. Turn heat up to medium-high, and stir constantly while bringing it to a rapid, hard boil. If you're adding some of the pepper back to it, do that now, and be sure it comes back to a hard, rolling boil.