Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and delicious spooned over cream cheese, served with crackers for dipping. I've also included instructions for canning and freezing.
Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
To Can Pepper Jelly:Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.
Troubleshooting: If Jelly didn't thicken properly, pour it back into saucepan, bring to a gentle boil, and add another package (or half a package) of pectin. To Can: Pour jelly into sterilized, canning-safe Steam Canner. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes below). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.High Altitude Processing Times:
1,001 to 3,000 feet - increase processing time by 5 min.
3,001 to 6,000 feet - increase processing time by 10 min.
6,001 to 8,000 feet - increase processing time by 15 min.
8,001 to 10,000 feet - increase processing time by 20 min.
Steam Canner: Would work in place of a water bath canner. Processing time should be the same (double check to account for elevation). To Freeze: Pour jelly into containers and apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months.Fruit Pepper Jelly: Replace bell peppers with chopped cranberries, strawberries, or raspberries (blot out excess moisture). Or, add a little lemon zest to the jelly for a lemon flavor.No Sugar Jalapeño Jelly: Try the Sure Jell recipe, using their special no sugar pectin.Doubling or halving the recipe:I don't recommend doubling the recipe, as it won't set up the same. Make it in two separate pots instead. You can half the recipe with no problems.