Mar 10, 2018 - Our family enjoys spicy foods and have always enjoyed Hot Pepper Jelly as an appetizer on crackers. Here is a sugar-free version that we enjoy with cream cheese and …
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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!
Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken. Can be stored in a cool, dry place for up to one year. This pepper jelly can be stored in a jar in the fridge for up to ~1 week, no canning required.
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.
Prepare 6 small jars with lids. If canning the jelly, follow your favorite process/directions and sterilize the jars and lids. Remove the stems and ribs from the bell peppers and discard. Finely chop the peppers and add them to a deep, medium saucepan. Cut the cherry peppers in half and remove most of the seeds.