Hot Pepper Jelly Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 cups
Ingredients
  • 1 cup apple cider vinegar
  • 4 jalapeños, seeded and finely chopped
  • 3 poblano peppers, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 3 cups sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon pectin
Directions
  1. In a blender, combine the vinegar and peppers, and pulse until the peppers are finely chopped, speckled throughout the liquid. Transfer to a medium saucepan, and add the sugar and salt. Bring to a boil over medium-high heat and let cook until the sugar fully dissolves, 5 minutes.
  2. Sprinkle the pectin over the mixture and continue to cook until fully incorporated, 1 to 2 minutes more.
  3. Divide the jelly between 2 sterilized mason jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
  4. Bring a stockpot filled with enough water for the jars to be completely submerged to a boil. Arrange the jars on a wire rack and lower into the water. Boil for about 15 minutes.
  5. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; it should not flex when pressed in the center. The jelly will keep for up to 1 year.