This has to be one of my absolute favourite jellies to make. With a mix of sweet and just a kick of heat, it makes for the perfect meat topping. Pair it with cream cheese and crackers for an easy but delicious appetizer; I bet you can’t eat just one.
Some have been having issues with the jelly not setting; this is a family recipe and we have not had problems. If you don’t want to take the chance of having to remake, possibly canning jellies isn’t something you want to try as they can be finicky.
For those having trouble; keep these in mind:
- Strain the excess liquid from your chopped peppers before adding. I don’t have to do this but it could prevent any problems.
- You must pour into sterilized jars immediately after boiling and seal with canning lids right away. Do not let cool in between.
- This jelly takes a few days to fully set and must be kept in a cool, dark place.
- Not every batch will set; it’s just a fact. For whatever reason, the odd batch just won’t set.
- If your batch does not set, you can try these tips for a remake of the batch.
- 1 whole Red Bell Pepper, seeded and finely chopped
- 1 whole Green Bell Pepper, seeded and finely chopped
- 5 whole Jalapeno Peppers, seeded and chopped
- 2 cups Apple Cider Vinegar
- 5 cups Granulated Sugar
- 1 package Certo Fruit Pectin (I prefer liquid)
- In a food processer or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency.
- In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool for a few minutes.
- Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand.
- Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil.
- Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.