Pepper Jelly (Sweet & Spicy)

Instructions:

1. Prepare a boiling water bath canner and sterilize 5 half-pint jars. Keep the jars hot until ready to fill.
2. Wear disposable gloves when handling the serrano peppers. Wash all peppers, remove the stems and seeds, and roughly chop them.
3. Place the chopped peppers into a blender or food processor. Add enough of the vinegar to help purée the peppers until completely smooth.
4. Transfer the pepper purée and the remaining vinegar to a large saucepan.
5. Bring the mixture to a boil and continue boiling for 10 minutes.
6. Remove the pan from the heat and strain the mixture through a jelly bag or several layers of damp cheesecloth.
7. Measure exactly 2¼ cups of the strained pepper-vinegar juice and return it to the saucepan.
8. Stir in the granulated sugar until dissolved, then bring the mixture to a full rolling boil over high heat.
9. Add the liquid pectin and boil hard for 1 minute, stirring constantly.
10. Remove the saucepan from the heat and skim off any foam from the surface.
11. Ladle the hot jelly into the prepared hot jars, leaving ¼-inch headspace.
12. Wipe the jar rims clean, apply the lids and screw bands until fingertip tight, and process the jars in a boiling water bath:
    • Half-pint jars: 5 minutes (0–1,000 feet)
    • Adjust processing times according to your altitude if necessary.
13. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Variations

• Substitute red or orange bell peppers for a different color while maintaining the same quantity.
• Increase or decrease the amount of serrano peppers to customize the heat level without altering the tested proportions.
• Replace serranos with jalapeños for a milder pepper jelly.
• Add a pinch of crushed red pepper flakes after opening a jar if you prefer extra heat.
• Use the finished jelly as a glaze for roasted vegetables or baked ham for a sweet-and-savory finish.

Tips

• Wear gloves when handling hot peppers to protect your skin and avoid touching your face or eyes.
• Measure the strained pepper juice carefully to ensure the jelly sets properly.
• Bring the mixture to a full rolling boil before adding the liquid pectin for the best gel.
• Skimming the foam produces a clearer, more attractive finished jelly.
• Let the jars rest for 24 hours before checking the seals and moving them to storage.
• Label each jar with the canning date and store in a cool, dark pantry for the best quality.
• Once opened, refrigerate the jelly and use it within 1 month.