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Jalapeño Pepper Jelly

ByMelissa Harvey
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pepper_jelly

Jalapeño Pepper Jelly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 180
Ingredients Method

Ingredients
  

Ingredients:
  • 2 1/2 cup seeded and finely chopped green bell peppers
  • 1/3 cup seeded and finely chopped jalapeño peppers
  • 2/3 cup apple cider vinegar
  • 3 tbsp pectin
  • 1/2 tbsp unsalted butter
  • 3 1/4 cup organic granulated sugar

Method
 

Directions:
  1. This recipe works best when using the Ball freshTECH Automatic Jam and Jelly Maker.
  2. Sprinkle pectin evenly over the bottom of the jelly maker with the stirrer attached.
  3. Spread peppers evenly over pectin.
  4. Pour apple cider vinegar over peppers. Top with butter.
  5. Press the "jelly" button and adjust to 21 minutes. Press "enter" to start.
  6. After 4 minutes, the machine will beep. Add sugar and place the lid on the pot.
  7. While the jelly maker is running, place 4-5 glass (8 oz) jars in a stockpot of water and bring to a boil.
  8. When the jelly maker beeps after completion, carefully remove jars from hot water using a jar lifter. Fill jars with jelly, leaving 1/4-inch headspace. Place lids and rings on jars. Make sure rings are tight. Place jars on a trivet or canning rack in the stockpot of simmering water. Make sure there is at least an inch of water covering the tops of the jars. When water comes to a boil, cover pot with a lid and process jars for 10 minutes.
  9. Turn off heat, remove the lid from the pot, and let jars sit in the water for 5 more minutes.
  10. Carefully remove jars from the water with a jar lifter. Jar lids will begin popping letting you know they are sealed. Let the jars cool for at least 24 hours before moving.
  11. Check seals before storing jars.

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