Bell Pepper & Jalapeno Jelly

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This is the jar that shows up at every gift exchange and church potluck we’ve ever been part of, spooned over a block of cream cheese with a stack of crackers alongside. Sweet first, then a slow heat that creeps in behind it, built from our own bell peppers and jalapenos. It’s a little bit of a project, but the kind that pays you back all winter.

Ingredients

• 3/4 cup finely diced red bell pepper, seeds and ribs removed
• 1/4 to 1/2 cup finely diced jalapeno, seeds removed for milder heat, left in for more
• 1 1/2 cups apple cider vinegar
• 6 cups granulated sugar
• 2 pouches (3 oz each) liquid pectin

Instructions

1. Get your jars ready first. Wash 7 half-pint (8 oz) canning jars in hot soapy water, then sterilize them by boiling in a water bath canner for 10 minutes. Keep them hot in the water until you’re ready to fill them. Simmer the lids in a small pot of water (don’t boil them, just keep them hot) according to the manufacturer’s directions.
2. In a large, heavy-bottomed pot, combine the bell pepper, jalapeno, and cider vinegar.
3. Stir in the sugar and set the pot over high heat. Bring to a full rolling boil, one that doesn’t stop bubbling when you stir it, and boil for exactly 1 minute, stirring constantly.
4. Remove from the heat and immediately stir in the liquid pectin. Return to the heat and bring back to a full boil for 1 more minute, still stirring.
5. Remove from heat and skim off any foam on the surface with a metal spoon.
6. Ladle the hot jelly into the hot jars, leaving 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth, this matters for getting a good seal.
7. Center the lids on the jars and screw the rings on fingertip-tight, not cranked down.
8. Process the filled jars in a boiling water bath for 10 minutes (add 5 minutes if you’re above 1,000 feet elevation), keeping the jars fully submerged.
9. Remove the jars and let them cool undisturbed on a towel or rack for 12 to 24 hours. You should hear a satisfying little “ping” as each lid seals. Check that the lids are sucked down tight before storing, and refrigerate any jar that didn’t seal, using it up within a few weeks.

Store sealed jars in a cool, dark spot for up to a year. Come Christmas, you’ll be glad you made extra. Want to grow your own? Check our guides for bell peppers and jalapenos.