Cayenne Pepper Jelly - Home Canning
From twilightrose 15 years ago
- 20 minutes to make
- Serves 60
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 to this pepper for canning purposes. Read more These jelly jars will make excellent gifts this holiday season, and a wonderful way to share the garden's bounty with friends and neighbors. I must admit I am hooked on the wonderful flavors of the cayenne in a jelly, and it goes great with the cheddar biscuit recipe I have posted here. It is also delicious on crackers with brie, or as a glaze for chicken or pork. This recipe yielded about 8 half-pints for me. (Adapted from Ball Guide to Preserving) See less
Ingredients
- 3/4 lb. red cayenne peppers ( or mix red and green) shopping list
- 2 C. apple cider vinegar, divided shopping list
- 6 C. sugar shopping list
- 2 pouches liquid pectin shopping list
How to make it
- *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.
The Rating
Reviewed by 4 people-
I just made this jelly. It is delicious. I didn't think the spice would be enough for my taste, but it was wonderful. I made no alterations. Thanx!
stefanyj
in Lumberton loved it
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I just made this recipe and it is now our favorite. I did use 6 ounces of jalapeño peppers and 6 ounces of cayenne peppers, only because that’s what was ripe in my garden. Also, left all the seeds in, but we do like it hot!
soulignymk
in loved it
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