WebBring to a simmer and cook for 10 minutes, stirring occasionally. Step 3. Add the Fruit Pectin Powder (3 1/2 Tbsp) and bring the mixture to a boil. Remove from heat and, if using, add …
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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!
Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes. See how to make a spicy red and green bell pepper jelly.
Ingredients ⅔ cups Chopped Hot Peppers (I Use Jalapenos And Serranos In Whatever Proportions I Have On Hand.) 1 whole Bell Pepper (red Or Green Depending On The Color Of Jelly You Will Make) 1-½ cup White Vinegar 6 cups Sugar 8 ounces, fluid Liquid Pectin 1 teaspoon Red Or Green Food Coloring
You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper). Or, for a kid-friendly version, use only green bell peppers.