Hot & sweet with pretty bits of pepper floating throughout. Sometimes one of the jars ends up a little runnier (but no less tasty) than the others. I'm new to canning so if I figure out how to fix it I'll post a comment here.
My Private Note
Units: US | Metric
- 1Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
- 2Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
- 3Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
- 4Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
- 5Remove from heat & skim off foam (if necessary).
- 6Ladle into sterilized pint jars leaving 1/4" space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
- 7Add jars back to water canner and process in a boiling water bath for 5 minutes.
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Nutritional Facts for Hot Pepper Jelly
Serving Size: 1 (54 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 92.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.7 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 0.6 g
- Sugars 21.8 g
- Protein 0.2 g