Homemade pepper jelly, a mixture of sweetness and heat, is easy to make and perfect served as an appetizer for entertaining or as a glaze for roasted meats.
Course Sauces and Seasonings
Cuisine American, Southern
Cook Time 1 minuteminute
Resting done 10 minutesminutes
Servings 24ounces
Calories 50kcal
Author Lisa B.
Ingredients
1cupminced bell peppers(1-2 whole peppers, seeded)
1tablespoonhot sauce
1 ½cupsapple cider vinegar
3cupswhite granulated sugar
2ounces(3 ounces each) liquid pectinsuch as Certo
Instructions
Place peppers, hot sauce and cider vinegar in a blender or food processor. Blend until peppers are liquified.
Pour pepper mixture into a medium saucepan. Whisk in the sugar. Heat the mixture over medium high heat until it reaches a hard-rolling boil, meaning it does not stop boiling after it is stirred. Keep boiling for one minute.
Remove the pan from the heat and allow it to set for 10 minutes. Skim off any foam.
Stir in the liquid pectin. Bring the mixture back to a boil for one minute.
Pour the jelly into clean, sterilized jars. Jelly will continue to thicken for 24 hours.