Hot Pepper Jelly – a delicious recipe with green bell peppers, red bell pepper, sweet red peppers, jalapeno peppers, peppers, apple cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.", "Finely chop all peppers until you have 5 cups worth.", "(Use gloves while chopping Habaneros).", "Place peppers into a saucepan over high heat & add apple cider vinegar and pectin.", "Stir constantly & bring to a full boil.", "Add sugar & continue stirring.", "Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).", "Remove from heat & skim off foam (if necessary).", "Ladle into sterilized pint jars leaving 1/4"" space at the top.", "Clean the jar edges & place lids on top, making sure bands are 'finger tight'.", "Add jars back to water canner and process in a boiling water bath for 5 minutes."]
1087
kcal
Calories
271
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large green bell peppers, 1 large red bell pepper, 4 sweet red peppers, 4 -6 jalapeno peppers, and more.
Yes, Hot Pepper Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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