Spicy Pepper Jelly Recipe

You ready for an amazing Spicy Pepper Jelly Recipe? Perfect for eating over cream cheese with crackers, on ice cream or gifting to friends, this easy recipe can’t be beat. 

¾ Cups Red Bell pepper, finely chopped
5 jalapeños - you can use red or green ones or a mix.
Cups Apple Juice
¼ Cups Lemon Juice
3 Cups Sugar
1 box of powdered Pectin
Finely chop all the peppers (bell and hot) - take the seeds out of the hot peppers to reduce the heat.
In a big pot put your peppers, lemon juice, and apple juice.
Stir well and let it sit for 20 minutes.
Add sugar and stir well.
Over high heat, stirring constantly, bring everything to a rolling boil.
Once boiling, continue to heat, stirring constantly, for 1 minute.
Reduce heat to medium. Add Pectin slowly. Stir constantly for another 7 minutes.
Fill your jars, leaving 1/4 inch headspace.
Wipe the rim of the jar with a paper towel that has a bit of vinegar on it.
Put on the lid and band/ring and tighten band to 'finger tight'.
Load your filled jars into your water bath canner.
Make sure the water is an inch or two above the tops of the jars.
Bring water to a boil and boil for 5 minutes.
Remove jars from boiling water bath and put them on a clean towel.
Soon you'll start hearing the 'pings' of your jars sealing!
Leave the jars alone while they cool down.
When they are cool remove the bands/rings and wipe the jars clean.
Be sure to label your jars with the content and date.
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