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Hot and Sweet Red Pepper Jelly

Make a batch of this delicious hot and sweet red pepper jelly for an easy appetizer and a great gift to give.

Course: Appetizer
Cuisine: American
Author: Kami | NoBiggie.net
  • 3 cups red bell pepper seeded and diced with the center core removed
  • 1 cup green bell pepper seeded and diced with the center core removed
  • 1/4 cup jalapeño pepper seeded and diced with the center core removed
  • 5 cups granulated white sugar
  • 1 cup apple cider vinegar
  • 1 1/2 1.75 ounce each packages SURE-JELL powder pectin (one full package plus half of one more package of pectin)
  1. To start: sterilize six 8-ounce canning jars and lids. Heat the water in a hot water canner for processing.

How to make the Pepper Jelly:
  1. In a large saucepan set over high heat, add the diced red bell peppers, green bell peppers, and jalapeño peppers. Add in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a boil, stirring constantly. Quickly add in the sugar. Return to a boil and cook for 2-3 minutes. Remove from heat. and scrape off any bubbles on the top.

  2. Carefully ladle the jelly into the prepared jars. Fill each to the top leaving 1/4 inch from the top unfilled. Cover with flat lids; then screw on the bands tightly.

Canning Instructions:
  1. Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.

  2. Remove the jars and allow them to cool completely.

For the Pepper Jelly Cream Cheese Appetizer:
  1. Spoon the pepper jelly over an 8oz. block of cream cheese. Serve with crackers and garnish with flat leaf parsley.