Hot Pepper Jelly

I am writing this post from the south! We are celebrating my stepmother's 30th year in the ministry this weekend in North Carolina. Family members have gathered from all around the country to spend time together, and most importantly to let Paula know how loved and special she is. It has been absolutely wonderful spending time with family! My boys have been receiving all sorts of love. Going home tomorrow is going to be a sad day for all of us.

Last week, before the rest of our family arrived from Michigan and Minnesota and Arkansas and Iowa, Paula and I were canning fiends! My favorite thing that emerged from our canning efforts was this hot pepper jelly. I plan to bring a few jars back home with us, and I also plan to coat everything I see with this nectar. DELICIOUS!

In a large saucepan, combine:

1 cup green bell peppers, cored and ground

3/4 cup jalapeno peppers, ground

6 cups sugar

1 1/2 cups white vinegar

1/2 teaspoon salt

Bring to a simmer and cook for 10 minutes, stirring occasionally.

Add:

One 1.75-oz. package fruit pectin powder

Bring to a boil. Remove from the heat and add 6 drops of green food coloring.

Pour the hot jelly into hot, sterilized 1/2-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. 

Serve with cream cheese and crackers. Or do like I plan to do this week and put it on everything.

Hot Pepper Jelly

Use this hot pepper jelly on toast, crackers or a sandwich!

Contributed by Megan Porta from pipandebby.com.

Published Oct 21, 2012

Serves: 6 half-pint mason jars

Total time: 25 min

Hot

Ingredients:

  • 1 cup green bell peppers, cored and ground
  • 3/4 cup jalapeño peppers, ground
  • 6 cups sugar
  • 1 1/2 cups white vinegar
  • 1/2 teaspoon salt
  • 1.75-oz. package fruit pectin powder
  • 6 drops green food coloring, optional
Instructions:
  1. In a large saucepan, combine the green peppers, jalapeño peppers, sugar, vinegar and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  2. Add the pectin and bring the mixture to a boil. Remove from heat and add the food coloring. Pour the jelly, while hot, into sterilized, hot half-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. Serve with cream cheese and crackers.