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.
Servings 24 ounces
- 1 cup minced bell peppers (1-2 whole peppers, seeded)
- 1 tablespoon hot sauce
- 1 ½ cups apple cider vinegar
- 3 cups white granulated sugar
- 2 ounces (3 ounces each) liquid pectin such as Certo
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.
Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 13g | Sodium: 55mg | Sugar: 13g | Vitamin C: 5.8mg