BoBtanical Pantry – Sparkling Hot Pepper Jelly

Sparkling Hot Pepper Jelly 

Peppers: Use yellow, red or orange peppers to give a colorful jelly.

  • Green peppers may turn brownish, so avoid them if possible

1 1/2 cups chopped sweet peppers

  • Bell, sweet banana, sweet roasting peppers like Carmen

1/2 cup chopped hot peppers

  • red jalapeños, Cascabella, Mariachi or Chili peppers like Anaheim

1 1/2 cups cider or apple juice

1 1/2 cups cider vinegar

Low sugar pectin with sugar or sweetener as directed (I use 1/3 cup of Dutch Jell Lite pectin and 2-3 cups of sugar)

  • Adjust the amounts of hot and sweet peppers to suit your preferences to make 2 cups of peppers. The combination above is mildly hot.
  • Use directions on pectin box. (Bring to a boil, boil until the mixture becomes syrupy, usually 2-5 minute)
  • Dispense into jars, wipe rims clean, apply lids heated in boiling water and adjust rings finger tight.
  • Place jars into hot water in a water bath canner.
  • Cover jars with hot water 1” deep.
  • Bring to a boil and boil 10 minutes.
  • Take canner off heat and remove jars.
  • Place any jars that don’t seal in the refrigerator.
Categories: BoBtanical Pantry