Hot Pepper Jelly

Prep your jars. Wash jars and lids in hot soapy water, rinse, and set aside. If you are water bath canning, keep jars warm until ready to fill and follow your lid manufacturer instructions (some lids do not need simmering). Plan on 6 to 7 half-pint jars.

Chop the peppers. Finely chop bell peppers and jalapeños. For less heat, remove jalapeño seeds and ribs. For more heat, leave some in. (Wash hands after, or use gloves.)

Start the base. Add chopped peppers, vinegar, sugar, and salt to a large heavy-bottom pot (a 6 to 8 quart pot helps prevent boil-overs). Stir well. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

Boil hard for 10 minutes. Once it hits a rolling boil that does not stop when you stir, start timing and boil for 10 minutes. Stir often to prevent scorching. Skim foam if you want a clearer jelly.

Add pectin. Stir in both pouches of liquid pectin. Return to a rolling boil and boil for 1 full minute, stirring constantly.

Optional color boost. If you want a brighter red, stir in 1 to 2 drops of red food coloring.

Reduce floating pepper pieces (optional but helpful). Let the jelly sit off the heat for 3 to 5 minutes, then stir gently. This helps the pepper bits stay suspended instead of floating to the top.

Jar it up. Ladle hot jelly into warm, clean jars, leaving about 1/4 inch headspace. If you see air pockets, tap the jar lightly on the counter or slide a nonmetallic bubble remover or clean chopstick around the inside to release them. Wipe rims clean, add lids, and tighten to fingertip-tight.

Choose your finish.

• For refrigerator jelly: Cool to room temperature, then refrigerate. It will continue to set as it cools.
• For water bath canning (half-pint jars): For the safest, most reliable results, follow a tested pepper jelly canning recipe (Ball, USDA, or NCHFP style) that matches your ingredients and jar size, including the processing time for your altitude. This recipe uses the classic high-sugar, 5% vinegar style balance, but processing times can vary by tested formula. If canning, do not reduce vinegar or sugar and do not add extra low-acid ingredients. Process sealed half-pints in a boiling water bath using the tested time for your altitude, then cool undisturbed for 12 to 24 hours and check seals.

Let it set. Give it at least a few hours, ideally overnight, before judging the texture. Serve with cream cheese and crackers, glaze on chicken, or spoon into a vinaigrette for instant sweet heat.