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Homemade Pepper Jelly

A sweet, tangy, and mildly spicy treat perfect for cheese boards and sandwiches.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: American
Keyword: Easy, Preserve
Servings: 4 jars
Calories: 50kcal

Ingredients

Peppers

  • 3 large Red Bell Peppers Cored, seeded, and roughly chopped
  • 2 pieces Scotch Bonnet Peppers Stem and seed removed

Sugar

  • 5 cups Granulated Sugar

Vinegar

  • 2 cups White Vinegar

Pectin

  • 3 ounces Liquid Pectin (1 envelope)

Instructions

  • Step 1: Prepare Your Ingredients. Wash the bell peppers and scotch bonnet peppers thoroughly. Remove the stems, seeds, and any white pith from the bell peppers. Chop them into rough pieces. Wear gloves while handling scotch bonnets.
  • Step 2: Blend the Peppers. In a blender, add the chopped red bell peppers and scotch bonnet peppers. Pulse until you reach a chunky puree consistency.
  • Step 3: Cook the Mixture. In a large saucepan, combine the blended pepper mixture, white vinegar, and granulated sugar. Stir thoroughly and bring to a boil over medium-high heat.
  • Step 4: Add the Pectin. Once boiling, stir in the liquid pectin and boil for 1-2 minutes, stirring constantly.
  • Step 5: Test for Consistency. Perform the 'spoon test' to check if the jelly holds its shape.
  • Step 6: Jar the Jelly. Ladle the hot jelly into sterilized mason jars, leaving about a quarter-inch headspace. Wipe the rims for a proper seal.
  • Step 7: Seal and Store. Place lids on jars and screw on the metal bands until fingertip-tight. Allow to set at room temperature for 24 hours.

Equipment

  • Blender
  • Large Saucepan
  • Mason Jars

Notes

Be cautious with scotch bonnet peppers; wear gloves. For a clearer jelly, strain the mixture after cooking. Store in a cool, dark pantry for up to a year.