Pepper Jelly (Home Canning)

I have enjoyed pepper jelly for years, but this is my first year making my own.  And, wow is it good!

I used these adorable little jelly jars, and hope to give some of these cuties as gifts.

For this pepper jelly, I used one red pepper, one yellow pepper, one orange pepper, two green peppers, and one jalapeno pepper.

If you like spice, add more hot peppers.

If you don't like spice, then only use sweet peppers.

Start by getting the water set to boil in your water bath canner.

Always follow safe canning guidelines.

The Ball Blue Book Guide to Preserving is a great reference to have on hand.

Now let's make some beautiful, colorful, delicious pepper jelly.

Pepper Jelly

makes 10 jelly jars

Ingredients

1 red pepper

1 yellow pepper

1 orange pepper

2 green peppers

1 jalapeno pepper

1 cup apple cider vinegar

6 tablespoons fruit pectin

1/2 teaspoon butter (to help reduce foaming)

5 cups sugar

Directions

Cut off the top of the peppers and remove the seeds.
Finely dice up all the peppers (using a knife or food processor).

Place diced peppers into a large pot.

Add vinegar.

Stir in pectin.

Add butter.

Bring mixture to a rolling boil over medium-high heat, stirring constantly.

Stir in sugar.

Return to a rolling boil and boil for 1 minute while stirring.  

Ladle into prepared canning jars, leaving 1/4 inch head space.

Wipe jar rims.

Cover with lid and band.

Put on rack inside canner

Continue filling other jars.

Lower rack of prepared jars into the water bath canner.

Put lid on the canner.

Process for 10 minutes.

A favorite way to enjoy this colorful pepper jelly is to pour some over a block of cream cheese and serve with crackers.