- Halve and de-seed peppers. Pro-tip: wear gloves while handling hot peppers to keep from burning hands, or accidentally touching hot pepper hands to face.
- Next, puree peppers in a blender or food process, and measure out 3 cups of pepper purée
- Add puree to a 4 quart pot
- Stir in apple cider vinegar and fruit pectin,
- Heat pepper purée over medium heat, stirring now and then until it reaches a full rolling boil
- Once boiling, add the sugar, all at once, and stir in
- Bring the mixture back to a full rolling boil that can’t be stirred down
- Boil for exactly one minute
- Remove from heat, and skim off foam
To can pepper jelly
- ladle the hot jelly into canning jars such as half pint, or quarter pint jars, leaving a half inch headspace.
- Screw down bands and lids firmly, wiping jar rims first to make sure they’re free of debris.
- Prepare a waterbath canner with hot water (note: you’ll want to closely match the temperature of the canner to the temperature of the jelly jars. So if you’re canning after the jelly has cooled, prepare your canner with cool to warm water rather than hot water).
- Lower jars onto the inner rack, making sure there is at least an inch of water over the jars.
- Put a lid on the canner and bring to a rolling boil.
- Start timer, and continue boiling for 5 minutes for half pints, or 10 minutes for pint jars.
- Remove from heat and let cool.
It’s best if you can let the canner cool naturally, but if you need to remove the jars while they’re hot, do it carefully with a jar lifter, and protect the hot jars from cool drafts that might crack the glass by covering them with a towel.