Pepper Jelly
This easy-to-make pepper jelly is the perfect Southern accompaniment for cheese, crackers, sandwiches, and much more.
Ingredients
- 5 largered bell peppers (about 29 ounces; 822 g), stemmed, seeded divided
- 3Fresno chiles (about 1 1/2 ounces; 43 g), stemmed, seeded divided
- 2 largegreen bell peppers (about 12 ounces; 340 g), stemmed, seeded finely chopped
- 2 mediumjalapeño chiles (1 ounce; 28 g each), stemmed, seeded finely chopped
- 1 tspDiamond Crystal kosher salt; for table salt use half as much by volume
- 3 cup(about 21 ounces; 595 g) granulated sugar
- 1.75 cup(420 ml) apple cider vinegar
- 1(1.75-ounce) package low-sugar powdered pectin such as Ball or Sure-Jell (see notes)
Instructions
- 1
Thoroughly wash 6 (1/2-pint-size) canning jars and their lids. If you plan to process the jelly for shelf-stable storage, sterilize the jars as described in our canning guide .
- 2
Coarsely chop 2 red bell peppers and 2 Fresno chiles, and place in bowl of a food processor. Pulse until very finely chopped, about 12 pulses, scraping down sides of bowl as needed. Transfer mixture to a large stockpot or Dutch oven. Using a knife, finely chop remaining 3 red bell peppers and the remaining Fresno chile; transfer to Dutch oven with peppers. Add green bell peppers, jalapeño chiles, and salt to Dutch oven.
- 3
Cook, covered, over medium heat until peppers are completely softened, about 8 minutes.
- 4
Uncover and simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Stir in sugar and vinegar and bring mixture to a full boil over medium-high heat, then reduce to a simmer. Stir in pectin until dissolved, return heat to medium-high, and bring to a full rolling boil. As soon as mixture reaches a full boil, cook for 1 minute, then remove from heat. Let stand for 5 minutes. Using a metal spoon, carefully scrape any foam or scum from surface of jelly. Transfer jelly into prepared canning jars, leaving 1/4-inch space at the top. Using wet paper towels or a kitchen towel, wipe any jelly from the rims.
- 5
For short-term storage: Let jelly cool to room temperature, about 30 minutes. Screw on lids, and refrigerate until set, at least 12 hours. Jelly can be stored for up to 1 month in refrigerator. When ready to serve, stir jelly to distribute peppers evenly.
- 6
For long-term storage: While jelly is still hot, screw on tops until finger-tip tight (do not over-tighten). Place a canning rack in bottom of a large stockpot. Fill with water, and bring to a boil over high heat. Carefully lower jars into pot. Return water to boil over high; cover and boil for 10 minutes. Off-heat, let jars sit in water for 5 minutes. Using canning tongs, carefully remove jars from water. Jelly can be stored at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks. When ready to serve, stir jelly to distribute peppers evenly.