“We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to prepare we put the jelly up in quart jars and double the recipe this recipe doubles very nicely. As we go through this Pepper Jelly very quickly we just transfer a small amount into a 1/2 pint jar to use and refill the jar when needed.”
READY IN:
1hr 30mins
SERVES:
88
YIELD:
5 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
  2. Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
  3. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
  4. Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
  5. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
  6. Note:Special equipment: instant read or candy thermometer, canning tongs.

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