Hot pepper jelly is the perfect savory smear for hors d’oeuvres and small bites—sure to be a favorite at any festive fête.
- 1 cup each red, yellow, green and orange peppers (chopped)
- 1/2 cup jalapeño or habanero pepper (seeded and chopped)
- 1 cup apple cider vinegar
- 2 1/5 oz. powdered pectin
- 4 cups sugar (organic)
- 5-8 prepared canning jars and lids (sterilized)
Place chopped peppers in a saucepan over medium/high heat. Quickly add vinegar and pectin, stirring constantly so the mixture doesn’t stick. Bring the mixture to a boil and remove from stove.
Immediately add sugar, depending on your desired consistency you may wish to add more. Return the mixture to the stove and let boil it for no more than 2 minutes.
Skim away any foam that forms. Ladle the mixture into jars, filling each almost to the top. Seal the jars with lids, and place in a canner with enough water to cover the lids. The water should remain consistently hot but should not boil.
Let the jars sit in the hot water for about 8 minutes and then remove.
Once jars are cool, check your seals by pressing on the lid. If it springs back, that means it did not seal. Keep jars refrigerated.
Perfect this recipe:
Ball Quilted Crystal Jelly Jars (12ct. for $8.99, target.com)