Ingredients:

  • 2 cups finely chopped hot peppers (mixed varieties such as jalapeño, serrano)
  • 1 cup apple cider vinegar
  • 3 cups granulated sugar (600g)
  • 1 pouch (1.75 oz/49g) fruit pectin (like Sure-Jell)

Instructions:

  1. Sterilize jars in boiling water for 10 minutes and allow to dry completely.
  2. Wearing gloves, finely chop the hot peppers using a food processor or knife.
  3. In a medium saucepan, combine chopped peppers, apple cider vinegar, and sugar, stirring until well mixed.
  4. Place saucepan over medium heat and bring mixture to a rolling boil, stirring frequently.
  5. Stir in the fruit pectin and boil for an additional 1-2 minutes, until thickened slightly.
  6. Using a ladle, fill sterilized jars with the hot pepper jelly, leaving about 1/4 inch of headspace at the top of each jar.
  7. Wipe the rims of the jars, seal with sterilized lids, and screw on the bands. Allow jars to cool to room temperature.