Canning Pepper Jelly – Home Flavor Ideas

Introduction

Pepper jelly is a sweet and spicy spread made from peppers, sugar, vinegar, and pectin. It is a type of preserve that you can can in jars and keep for months. In this recipe we will show you how to make pepper jelly and then seal it in jars so it stays good for a long time. You can use mild peppers or hot ones, depending on what you like. This recipe is about turning fresh peppers into a jammy jelly that tastes great on bread, cheese, or grilled meat.

People love pepper jelly because it gives a burst of flavor. It has sweetness from the sugar, tanginess from the vinegar, and heat from the peppers. The contrast of these flavors makes it exciting for the tongue. It is also colorful, so jars of pepper jelly look beautiful on a shelf or as a gift. Many people enjoy making it as a way to preserve the harvest of their pepper plants or to make something special in the kitchen.

You might ask: when should you make pepper jelly? You can make it when you have fresh peppers, such as in late summer or autumn. You might also make it as gifts for friends or family. It is great when you want a spicy surprise in your meals, or when regular jam feels too sweet. Also, for some people who enjoy cooking or preserving food as a hobby, this gives joy and a sense of pride. And when you spread it on plain bread or cheese, it can make your snack more interesting without needing heavy sauces.

Ingredients You Will Need

Here are the ingredients you need, with quantities and units:

Fresh chili peppers (or mix of bell peppers and chilies) — 4 to 5 cups finely chopped
Apple cider vinegar — 1 ¼ cups
Lime juice (fresh) — ¼ cup
Salt — 1 teaspoon
Powdered pectin — 1.75 ounces (or liquid fruit pectin equivalent)
Granulated sugar — 5 cups
Clean canning jars with lids and rings — 5 or 6 jars (about 8 ounce / 240 ml size)

You may adjust the type of peppers (milder or hotter) based on your taste.