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Hot Pepper Jelly for the Larder, Mild and Delicious

Amy harvested the last of this season’s bounty from her garden boxes and made some mild and delicious hot pepper jelly last night. Helping her, I was amazed at how easy and quick it was. And how yummy it turned out.

We used last year’s honey harvest for this recipe and next year, if we are able to make hot pepper jelly again, we hope to have some homemade apple cider vinegar to use as well.

The recipe we used came from Fresh Preserving Ball Canning and Preserving Recipes:

You will need:

4 ½ cups finely chopped green bell pepper (about 4 large)
½ cup finely chopped jalapeño pepper (about 4 small)
1 ¼ cups cider vinegar
3 Tbsp Ball RealFruit Low or No-Sugar Needed Pectin
2 cups sugar
1 cup honey
6 Ball or Kerr (8 oz) Quilted Crystal® Jelly Jars with Lids and Bands


1) PREPARE boiling water canner. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.
2) COMBINE green bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3) ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4) LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
5) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude*. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Note: Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

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