Hot Pepper Jelly
Easy canning recipe for hot pepper jelly using habanero peppers and any other spicy pepper of your choosing.
Ingredients
- 2 lbs Fresh Habanero Peppers You may use a combination of habanero, jalapeno, serrano, bell peppers, etc. Orange and red colored peppers are preferred.
- 1 cup Apple Cider Vinegar
- 1 box Powdered Pectin
- 5 cups Granulated Sugar
Instructions
- Start by sterilizing 6 pint canning jars.
- A word of caution when preparing any hot pepper jelly recipe is to wear gloves and avoid touching your eyes or exposed skin with your gloved hands. Wearing gloves is of the upmost importance; do not skip the gloves.
- Prepare the peppers by removing the seeds and membranes from the majority of the peppers. I leave the seeds and membranes in about 10% of my peppers. Next, put half of the peppers into a food processor and pulse them into they are into small pieces. Place these peppers in a large stainless steel pot on the stovetop and place the remaining peppers in the food processor.
- Add the apple cider vinegar and powdered pectin to the pot with the peppers. Stir well, but be cautious not to put your face over the pot. Stir continuously until the mixture boils. Avoid the fumes from these peppers. Once boiling, add the full amount of sugar and stir until the mixture reaches a full boil once again. Once a full boil is reached allow the mixture to hard boil for one minute.
- After one minute, remove the mixture from the stovetop and quickly ladle it into sterilized glass canning jars allowing for 1/4" of headspace. Wipe the rims of the jars with white vinegar to remove any stickiness. Place your lids and rings onto the jars until they are finger tight. Process for 10 minutes at a rolling boil using a water bath canning method. After 10 minutes, turn off the heat from your canner and carefully remove the jars to a towel to rest. Do not move the jars for 24 hours to ensure a good seal.