Recipe: Hot Pepper Jelly

Pepper Jelly cooking in pot
Pepper Jelly cooking in pot!

Pepper Jelly

Yield: 5 jars (8 oz each)


  • 3/4 lb to 1 pound of Peppers
  • 6 cups sugar (or other sweeteners)
  • 2 cups of 5% apple cider vinegar(if you don’t have any, use plain white 5% vinegar). OR, you may use an equivalent amount of lemon juice, instead.
  • 1 packet of dry pectin

Wash the peppers. Remove seeds. Puree in blender with vinegar.Mix the half packets of dry pectin with about 1/2 cup of sugar or other sweetener and set aside. Combine the pepper puree, the remaining apple cider vinegar and the remaining sweetener in a pot and heat to a boil over medium heat, while stirring periodically, to prevent burning. Boil for 10 minutes, continuing to stir as needed to prevent burning.After boiling for 10 minutes, add the pectin , return the mix to a boil and then boil hard for 1 minute, stirring constantly. Skim excess foam. Test for jelly texture by dripping into cold water. When ready, jar ! Recipe from our Beekeepers Michele & Jeff from Bee My Honey Apiary.


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