Recipe

Cayenne Pepper Jelly - Home Canning Recipe

Add Step-by-Step Photos	Twilightrose / All my dishes 1 month, 1 week ago Not too hot, and a bit of sweet, pretty red tinted jelly. This is the recipe I used for my first attempt at jelly making, it is great! There were so many peppers in the garden this year, especially cayenne, and it was hard to find a recipe specific t... More Prep:30m Cook:20m Servings:60	Twilightros
	simple hot garden peppers spread jelly gift

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Ingredients

3/4 lb. red cayenne peppers ( or mix red and green)

2 C. apple cider vinegar, divided

6 C. sugar

2 pouches liquid pectin

Directions

*WEAR GLOVES* or your hands and anything you touch will BURN

Wash peppers, remove stems and most of the seeds. Leave the pith and more seeds if you want it spicier. (I could leave more seeds myself, next time) There is a lot of sugar in this recipe, so you have to get the heat above that sweetness.

Puree peppers and 1 C cider vinegar in blender.

In a large saucepot combine puree, 1 C. vinegar and sugar, bring to boil. Boil 10 minutes, stirring constantly. At end of ten minutes, stir in liquid pectin. Return to rolling boil. Boil hard, 1 minute, stir constantly.

Remove from heat. Skim foam if needed.

Ladle hot jelly into hot jars, leave 1/4 inch head space. Place sterilized two piece caps on jars and process in a boiling water canner, at the time indicated for your altitude. 20 minutes at 5000 ft.

I live at 5000 ft. so my process time was 20 min. Be sure to look and see how long you need to process at YOUR altitude.

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