This recipe is great because you can totally control how mild or spicy this pepper is based on the type of peppers used.  Play with the recipe and adjust to your taste!

I make candied jalapenos each year but this year I wanted to try something different and also create a recipe that would allow me to adjust the level of heat. My candied peppers are a big gift item for family and friends. A recipe this versatile is wonderful for gifting purposes!! Fast forward to photos and tips here.

Basic Recipe

4 Cups of Peppers

1/2 tsp each: salt, chili, cumin, garlic (optional and totally to taste)

5 cups White Sugar

1 cup Apple Cider Vinegar (ACV)

1 package (1.75 ounce) powdered pectin – I’ve been using Sure Jell this year with wonderful success.

Step 1: Sterilize jars and lids to prepare for canning. Begin heating water for hot water canning.

Step 2: Prepare Peppers:

  • Chop peppers finely. I use a food processor for this and pulse until they are finely diced but not mushy.
  • Transfer to a salad spinner and spin until most of the water from peppers has separated. This will help make certain the jelly sets.

Step 3: In a Medium stock pot over high heat add 4 cups pepper, 1 cup ACV, chosen spices / salt , and the package of powdered pectin. Bring to a rolling boil and then add the 5 cups of sugar. Bring to a full rolling boil again and boil for 2-3 minutes and them immediately removed from heat.

Step 4: Fill Jars:

  • Using a wide mouth funnel, ladle mixture into jars. Soak paper towel in white vinegar and clean rim of jars. Place lids and rings. Place lidded jars into canner . Water should be warm to hot but not boiling ( I use the jar water from sanitizing usually). Bring to boil for 15 minutes.
  • Remove jars from water and place onto wire-rack to cool and finish sealing.

Variations:

Hot Version: 4 cups Jalapeno peppers

Banana-Peno(Medium) – 2 cup banana peppers and 2 cup jalapenos

Medium Heat: 2 cup jalapenos and 2 cup green bell peppers

***New Variation*** – Red pepper Jelly. Use 2 cups red jalapenos and 2 cups red bell pepper – I omitted cumin and chili on this one. Beautiful color and perfect in the fall as the peppers start to turn red!

NOTES: If I have a red pepper I will use for color. If it is a red bell pepper I add to measurements I am doing for the mild pepper. If it is a red cayenne, jalapeno, or other hot pepper I measure it along with the jalapenos or other hot pepper.

Photos & Tips

 

ALWAYS wear gloves when handling hot peppers. Your eyes, nose, and other tender spots will thank you!

A food processor makes quick work of dicing peppers.

 

 

A few pulses and peppers should be finely diced.


 

This salad spinner has saved me lots of time and pain in trying to drain excess water for these.

Be sure to use one that has smaller slots like this one to avoid losing pepper in the spin.

   

 

 

Spin until you don’t see the addition of more green water to the bottom of the spinner.


3 Comments

Keiko Vanbramer · November 25, 2018 at 4:54 pm

Hiya, This is a nice website, thank you for the detailed article. Have a great day.

Marcia Magouirk · November 29, 2018 at 11:22 pm

Hi, I like your article. I recently finished an Blog Post on preserving food. I love to make my own meat for Fall!. I will be creating a nice pudding to go with it. The kids will be off school and I am sure they are going to love it.

Emile Pilling · December 3, 2018 at 7:32 am

We love your web site, it has unique articles, Have a nice day!

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