The City Magazine Since 1975

Charleston Hot Pepper Jelly

December 2017
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(Yields approximately 20 8-ounce jars)
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INGREDIENTS: 

3 red bell peppers
3 green bell peppers
1 1/2 cups jalapeño peppers
1 cup apple cider vinegar
2 cups white vinegar
12 cups sugar
3 six-oz. boxes liquid pectin (Certo)

DIRECTIONS: 

Remove stems, seeds, and veins from the peppers and roughly chop them. Pulse in batches in food processor until finely chopped.

Combine the vinegars and sugar in an eight-quart stock pot and bring to a simmer over medium heat. Stir until the sugar is completely dissolved. Add pureed peppers, increase the heat to high, and bring to a gentle boil. Add the liquid pectin and return to a boil for one minute or until the temperature reaches 220°F.

Ladle into sterilized half-pint jars, leaving one-half inch at the top. Wipe the rims and screw on sterilized lids and rings. Process the jars in a hot-water bath for 10 minutes.

Carefully remove the jars and place them on a kitchen towel on the counter. Cool to room temperature, then test the tops to be sure they are properly sealed. Sealed jars can be stored in a cool place; unsealed jars should be refrigerated.

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