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Pepper Jelly Recipe

Print Makes about 6 (8 oz) half pints
If you enjoy a mild pepper jelly, this recipe should top your list. The addition of jalapeno peppers adds just the right kick, without extinguishing your taste buds.

Level of Ease:

Easy

Preserving Method:

Waterbath Canning

You Will Need:

  • 4 ½ cups finely chopped green bell pepper (about 4 large)
  • ½ cup finely chopped jalapeño pepper (about 4 small)
  • 1 ¼ cups cider vinegar
  • 3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
  • 2 cups sugar
  • 1 cup honey
  • 6 Ball® or Kerr® (8 oz) Quilted Crystal® Jelly Jars with Lids and Bands

Directions:

  1. PREPARE boiling water canner. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
  2. COMBINE green bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
  3. ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
  5. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes:

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Increase processing time:

  • 5 minutes for 1,001 to 3,000 ft.
  • 10 minutes for 3,001 to 6,000 ft.
  • 15 minutes for 6,001 to 8,000 ft.
  • 20 minutes for 8,001 to 10,000 ft.

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