Sweet and Spicy: A Beginner's Guide to Canning Pepper Jelly
Pepper jelly is a delicious and versatile condiment that adds a kick of spice to everything from cheese boards to sandwiches. Making your own pepper jelly is easier than you might think and allows you to control the heat and sweetness to your liking. Here's a simple recipe for canning your own pepper jelly:
Ingredients:
- 2 cups chopped red bell peppers
- 1 cup chopped green bell peppers
- 1 cup chopped jalapeño peppers (or other hot peppers to taste)
- 4 cups white sugar
- 1 cup white vinegar
- 1 box (1.75 oz) powdered fruit pectin
Equipment:
- Large pot
- Measuring cups and spoons
- Wooden spoon
- Food processor or blender
- Canning jars and lids (8 oz jars recommended)
- Canning pot and rack
- Jar lifter
- Magnetic lid lifter
- Clean kitchen towels
Instructions:
1. Prepare the Peppers:
- Wash, core, and chop the bell peppers and jalapeños.
- Remove the seeds from the jalapeños for less heat, or leave them in for a spicier jelly.
2. Make the Pepper Puree:
- Combine the chopped peppers in a food processor or blender and process until smooth.
3. Cook the Jelly:
- In a large pot, combine the pepper puree, sugar, vinegar, and pectin.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to low and simmer for 10 minutes, stirring frequently.
4. Can the Jelly:
- While the jelly is simmering, sterilize the jars and lids by boiling them in a pot of water for 10 minutes.
- Carefully remove the hot jars from the boiling water with a jar lifter and place them upside down on a clean kitchen towel to drain.
- Wipe the jar rims with a clean kitchen towel to ensure a good seal.
5. Fill the Jars:
- Ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace (space at the top of the jar).
- Use a clean spoon or butter knife to remove any air bubbles from the jelly.
- Wipe the jar rims again with a clean kitchen towel.
- Place the sterilized lids on the jars and screw on the bands, tightening them until they are fingertip tight.
6. Process the Jars:
- Fill the canning pot with enough water to cover the jars by at least 1 inch.
- Bring the water to a boil.
- Place the jars on the rack in the canning pot, making sure the water covers the jars completely.
- Boil the jars for 10 minutes (for 8 oz jars).
- After 10 minutes, carefully remove the jars from the canning pot using a jar lifter.
- Place the jars on a clean kitchen towel, spacing them apart, and let them cool completely.
7. Check the Seals:
- As the jars cool, you should hear a popping sound as the lids seal.
- Once the jars are completely cool, press the center of each lid to check that it is sealed tightly. The lid should not move or make a popping sound.
- If a lid does not seal, refrigerate the jar and use the jelly within 2 weeks.
8. Enjoy!
Your homemade pepper jelly is now ready to be enjoyed! It should last for up to a year in a cool, dark place.
Tips:
- Use different types of peppers to experiment with different heat levels and flavors. Some popular options include habanero, ghost pepper, and serrano peppers.
- Adjust the sweetness of the jelly by adding more or less sugar.
- If you don't have a canning pot, you can use a large stockpot.
- Make sure to follow the instructions carefully to ensure the jelly is properly sealed and safe to eat.
Enjoy your spicy creation!
