Hot Sweet Pepper Jelly

Course: Appetizer, Condiment, Preserves

Cuisine: North American

Prep Time: 1

Cook Time: 20

Canning Time: 10

Total Time: 1 30

Servings: servings

Calories: 107kcal

Author: Lord Byron's Kitchen

Possibly considered to be more of an appetizer or a dip, Hot Sweet Pepper Jelly is easy to prepare and makes for a quick and easy appetizer or ingredient. These are canned using the water bath canning method, which couldn't be easier! This post will walk you through every step.

Print Recipe

Equipment

12 250 ml mason jars with screw bands and new, unused sealing discs (equal to half pint or 8 ounce jar size)
Water Bath Canner or Large Stock Pot with Lid
Canning Rack or Silicone Canning Mat
Jar Wrench/Lifter
Magnetic Lid Lifter
Canning Funnel
Ladle
Non-Metallic Bubble Remover or Wooden Chop Stick

Ingredients

8 large bell peppers, various colours (core and seeds removed and discarded; remaining pepper to be finely chopped - see post for more details)
3 cups white vinegar
2 cups cider vinegar
5 tablespoons no sugar needed powdered pectin
12 cups sugar
3 tablespoons dried red chili flakes, optional

Instructions

Prepared jars and canner according to instructions in this post, or according to your canner's instruction manual.
Add all ingredients to a large pot. Be sure the pot is tall enough to accommodate the bubbling up of the mixture as it boils.
Turn the heat to medium-high. Bring to a full boil.
Once boiling, time the mixture for 10 minutes. Stir continuously.
Remove from heat.
Using a canning funnel, fill the jars leaving 3/4 inch head space. Wipe down the rim of each jar with a damp paper towel to ensure none of the jelly has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the canner, leaving a finger-width of space between each jar. You can process the jars in batches if your canning pot is not large enough.
With the lid on the pot, boil the jars for 10 minutes. Do not time the boiling until the water has come to a full boil.
Carefully remove each jar from the canner using the jar lifter. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12-24 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.

Notes

One serving size is equal to 2 tablespoons.

Nutrition