Super Easy Hot Pepper Jelly
Recipe GLPR53c80ca6fe5e46
A vibrant, no-fuss pepper jelly bursting with color and a pleasant kick. Colorful bell peppers and spicy jalapeños are finely minced, then cooked down with vinegar and sugar into a sweet-and-spicy spread. Using no-sugar-needed pectin keeps the process simple and quick. Perfect as a glaze, condiment, or served warm with cream cheese and crackers.
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Ingredients
12 oz Assorted colorful bell peppers, washed, trimmed, seeds and ribs removed
8 Fresh jalapeño peppers, washed and trimmed
1 box (1.75 oz) No-sugar-needed fruit pectin
3 cups Granulated sugar
2 cups White vinegar or cider vinegar
Directions
Wash the jalapeño peppers thoroughly under cold running water. Trim off the stem end of each pepper. If you prefer a milder jelly, carefully remove the seeds; however, for the traditional heat, leave the seeds intact. Roughly chop the jalapeños, then transfer them to a food processor. Pulse until the peppers are finely minced. Work in a well-ventilated area as the pepper oils will release strong fumes, and wash your hands thoroughly with soap and cold water after handling.
Wash and trim the bell peppers under cold running water. Remove all inner white ribs and seeds from each pepper. Roughly chop the bell peppers and place them in the food processor in batches to ensure even, fine mincing. Process each batch until the pepper pieces are uniformly small.
Transfer the minced jalapeños to a heavy-bottomed pot over medium heat.
Add the minced bell peppers to the pot with the jalapeños and stir to combine.
Pour in the vinegar and sugar, stirring well to combine all ingredients. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, add the no-sugar-needed pectin to the pot. Stir constantly for exactly one minute to ensure the pectin is fully incorporated and the mixture reaches the proper gel point.
Remove the pot from heat. Carefully ladle the hot jelly into clean glass jars, leaving adequate headspace. Allow the jars to cool to room temperature. If you notice pepper pieces floating to the surface, stir gently with a clean spoon every few minutes during cooling to distribute them evenly throughout the jelly.
Once completely cooled, cap the jars and refrigerate. The jelly will continue to thicken as it cools and chills. Serve with creamy goat cheese or cream cheese alongside crackers or toasted baguette slices.
