If you're from the Southern part of the U.S., you're probably already familiar with pepper jelly. It's a sweet, spicy treat ...

Make The Syrup – Add the peppers and sugar to a large saucepan or dutch oven and bring to a full rolling boil.Add the liquid pectin and continue to boil. Prep The Peppers – Throw the peppers ...

Wipe rims with clean, damp cloth. Cover with flat lids and screw bands on. Process 10 minutes in boiling water bath, remove jars and cool on countertop before storing in pantry for 2 years or so.

Jalapeño pepper jelly actually is a jam, made with jalapeño peppers, green and red bell peppers, vinegar, lots of sugar (to balance the heat) and pectin. The beauty of making your own is that ...

Rapid-set HM pectin is often used for jellies that have ingredients suspended inside the gel structure, such as chunky marmalades or hot pepper jelly, while slow-set HM pectin is often used for ...

All pectin is not created equal. There ...

There are, however, a couple of reasons to not use pectin when making jam and jelly. ... If you can, use crabapples, which have lots of natural pectin and are less sweet than other varieties.

Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil. After 1 1⁄2 to 2 minutes when jelling is ensured, remove ...

Jalapeño pepper jelly actually is a jam, made with jalapeño peppers, green and red bell peppers, vinegar, lots of sugar (to balance the heat) and pectin. The beauty of making your own is that ...