Hot Pepper Jelly Recipe

Bell peppers: These mild peppers add sweetness and color to the jelly.

Hot peppers: These provide the heat and spiciness; you can choose your preferred variety based on your heat tolerance.

Apple cider vinegar: This adds acidity and helps balance the sweetness of the sugar.

Sugar: Essential for sweetness and the jelly's consistency.

Liquid pectin: This is necessary for the jelly to set properly.

When chopping bell peppers and hot peppers, ensure they are cut into uniform pieces to promote even cooking. Wear gloves while handling hot peppers to avoid skin irritation. To achieve a clearer jelly, strain the mixture through a fine mesh sieve before adding the sugar and pectin. Skimming off any foam after boiling will also help in achieving a smooth texture.

• chopped bell peppers - Substitute with chopped sweet peppers: Sweet peppers provide a similar mild flavor and texture, making them a good alternative.

• chopped hot peppers - Substitute with chopped jalapeños: Jalapeños offer a comparable level of heat and can be easily found in most grocery stores.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and can be used to achieve the same tangy flavor.

• sugar - Substitute with honey: Honey can provide the necessary sweetness while adding a unique flavor profile to the jelly.

• liquid pectin - Substitute with powdered pectin: Powdered pectin can be used in place of liquid pectin; just follow the conversion instructions on the package for accurate measurements.

• Ensure your jars are sterilized before storing the hot pepper jelly. This can be done by boiling the jars and lids in water for at least 10 minutes.
• Once the jelly is poured into the jars, leave about ¼ inch of headspace at the top. This allows for expansion during freezing.
• Wipe the rims of the jars with a clean, damp cloth to remove any residue. This ensures a proper seal.
• Place the lids on the jars and screw on the bands until they are fingertip tight. Do not over-tighten.
• Allow the jars to cool at room temperature for 12-24 hours. You should hear a popping sound as the jars seal.
• Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. If it does, refrigerate and use within a few weeks.
• Store sealed jars in a cool, dark place, such as a pantry or cupboard, for up to one year.
• For freezing, ensure the jars are freezer-safe. Leave a bit more headspace (about ½ inch) to allow for expansion.
• Label the jars with the date and contents before placing them in the freezer.
• Frozen hot pepper jelly can be stored for up to one year. Thaw in the refrigerator before use.
• Once opened, refrigerate the jelly and use within 1-2 months for the best flavor and quality.

• Place the jar of hot pepper jelly in a bowl of warm water for about 10-15 minutes. This gentle method will soften the jelly without altering its texture or flavor.
• Scoop the desired amount of hot pepper jelly into a microwave-safe bowl. Heat it in the microwave on low power for 10-15 seconds, stirring halfway through. Be cautious not to overheat, as this can cause the jelly to become too runny.
• Transfer the hot pepper jelly to a small saucepan and warm it over low heat on the stove. Stir constantly to ensure even heating and to prevent the jelly from sticking to the pan. This method is ideal if you need to reheat a larger quantity.
• If you plan to use the hot pepper jelly as a glaze for meat or vegetables, you can spread it directly onto the food and then place it in the oven. The heat from the oven will naturally warm and melt the jelly, creating a delicious coating.

• Saucepan: A large, heavy-bottomed saucepan is essential for combining and cooking the peppers, vinegar, and sugar. It ensures even heat distribution and prevents burning.

• Cutting board: A sturdy cutting board provides a safe surface for chopping the bell peppers and hot peppers.

• Chef's knife: A sharp chef's knife is necessary for finely chopping the bell peppers and hot peppers.

• Measuring cups: Accurate measuring cups are crucial for measuring out the correct amounts of bell peppers, hot peppers, vinegar, and sugar.

• Wooden spoon: A wooden spoon is ideal for stirring the mixture as it cooks, ensuring that the ingredients are well combined and preventing sticking.

• Ladle: A ladle is useful for transferring the hot jelly mixture into sterilized jars without making a mess.

• Sterilized jars: Sterilized jars are necessary for storing the hot pepper jelly safely and preserving its freshness.

• Jar lifter: A jar lifter helps safely handle the hot, sterilized jars without burning your hands.

• Funnel: A funnel makes it easier to pour the hot jelly into the jars without spilling.

• Skimmer: A skimmer is useful for removing any foam that forms on the surface of the jelly.

• Timer: A timer ensures that you accurately track the cooking and simmering times for the jelly.

• Potholders: Potholders protect your hands when handling hot cookware and jars.

Pre-chop ingredients: Prepare the bell peppers and hot peppers in advance to save time during cooking.

Use a food processor: Quickly chop the peppers using a food processor instead of chopping by hand.

Measure ingredients beforehand: Have your apple cider vinegar, sugar, and liquid pectin measured and ready to go.

Sterilize jars ahead: Sterilize your jars while the mixture is simmering to streamline the process.

Batch cooking: Make a larger batch and store extra jelly for future use, saving time on future preparations.