Sweet Hot Pepper Relish Jelly
The heat of the peppers combined with the sweet of the sugar makes a tasty topping for toast, crackers or biscuits.
Servings 64 ounces
Calories 46kcal
Equipment
- Water Bath Canner
Ingredients
- 2 lg. red bell peppers
- 2 lg. green bell pappers
- 5 jalapeno peppers
- ½ c. apple cider vinegar
- ½ c. water
- 3 c. granulated sugar
- 1 box pectin (low sugar variety) Sure Gel makes one
Instructions
- First, sterilize your jars as instructed below.
- Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.
- Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)
- Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.
- Bring to a full rolling boil and boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.
- Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.
- 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.
Notes
Sterilizing Jars
Place your jar and lids in a canning pot with a rack in the bottom. If you don't have a canning pot with rack, you can turn a round cake pan or tart pan upside down in the bottom of the pot. It is important to have something for the jars to sit on so they don't get too hot on the bottom and burst. Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars. Place lid on pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to porin so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.
Make sure jars are hot when pouring in the hot jelly to prevent breaking.
Use gloves when cleaning and dicing the hot peppers.