Red Pepper Jelly

1. Prepare the Jars and Lids

• Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.

• Keep jars warm until they are needed.

• Immerse lids in hot (not boiling) water for at least 10 minutes.

2. Prepare the Peppers

• Wash the peppers thoroughly and remove any stems

• Wearing gloves if you prefer, cut the peppers in half and remove the seeds.

• Blend the peppers along with 1 cup of the vinegar to the blender and puree.

3.Measure Sugar and Pectin

1. Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.

4. Cook Peppers Mixture

• Combine the purred pepper mixture with the remaining vinegar and the remaining sugar left over from step 3.

• Bring to a full rolling boil over medium-high heat, stirring frequently. Boil for 10 min, stirring frequently to prevent burning.

5. Add Pectin/Sugar Mixture

• Add the pectin/sugar mixture

• Return to a full rolling boil and maintain a hard boil for 1 minute, stirring constantly.

• Remove from heat.

6 Skim Foam (Optional)

• Remove any foam from the surface.

7. Test for Gel Set

• Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.

• If not, return to heat with a small amount of additional pectin and reboil for 1 minute.

8. Fill and Seal Jars

• Ladle the hot jelly into jars, leaving a ¼ inch headspace.

• Clean the rims, apply the lids, and screw on the rings finger-tight.

9. Process in Water Bath

• Place jars in a boiling water bath canner, ensuring they are fully submerged.

• Process for 10 minutes

  • Adjust for altitude:

    • 1,001–6,000 ft: 15 min

    • Above 6,000 ft: 12 min

10. Cool and Store

• Remove jars and allow them to cool undisturbed for 12–24 hours.

• Check the seals: lids should not flex up and down when pressed.

• Store sealed jars in a cool, dark place for up to 12 months.

• Refrigerate any unsealed jars and use within 3 weeks.