Makes 7 to 8 cups of jelly (I used 3 two-cup jars that I filled entirely, and one two-cup jar that was just over halfway full = just over 7 cups of jelly)
1 3/4 cups red peppers, de-seeded and finely diced (1 very large red pepper, the biggest I could find)
1 1/2 cups green peppers, de-seeded and finely diced (1 large green pepper, the biggest I could find)
3/4 cup jalepeno peppers, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)**
1 cup apple cider vinegar (I used Bragg’s)
Two 1.75-ounce packets Sure-Jell pectin (use the Pink “For Less or No Sugar Needed” Recipes box;not the Yellow box)
5 cups white sugar
Prepare the glass jars by sterilizing them. Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.
Fill a very large stockpot with water and allow it to nearly boil on the stovetop. This may take 15+ minutes given the size of the pot and amount of water, and while waiting, complete the rest of the steps.
Put on a pair of rubber kitchen gloves and finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot, taking care to avoid adding the seeds of the pepper to the mixture, being especially cautious with the jalepeno pepper seeds (I sliced each jalepeno in half, down the middle, and removed 80% of the seeds by hand, before finely chopping them). To the peppers, add the vinegar and Sure-Gell pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached (it may take a minute or two to reach it) boil for exactly 1 minute, stirring constantly. Remove pan from heat.
Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water using tongs or carefully using two spatulas guiding them into the water (or if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes, partiallydependent on altitude (the higher you are, the longer you process. San Diego is at sea level and I processed 10 minutes. If you live on a mountain-top, go with 12 minutes).
After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed (success!) If lid springs back, jar is not sealed and refrigeration is necessary. I prefer my pepper jelly chilled and store it in the refrigerator. Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.
Notes: **Chopped peppers should reach 4 cups in total and the Kraft recipe called for 1 1/2 cups of red and green peppers, each, and 1 cup of jalepeno peppers. The Allrecipes recipe calls for 1/4 cup of jalepeno peppers. I used 3/4 cup jalepeno peppers and found this jelly to be very hot. It’s at least twice as hot as the Trader Joe’s Pepper Jelly. I like spicy food and can handle lots of heat and this is even on the edge of my limits. If you are a person who likes things “mild” or do not want your sinuses cleared instantly, go with 1/4 cup jalepenos. The next time I make this I will likely reduce my jalepeno peppers to about 1/2 cup, or about 4-5 peppers, not 7; and I will take care to add fewer seeds.
You could also add yellow or orange peppers, and add all peppers in ratios and quantity to personal taste.
Highly recommended to wear gloves. Chopping peppers in this amount and quantity will irritate or burn your hands and with all the boiling water, keep gloves on.
The whole process from start to finish was done in less than an hour. Canning happens fast and once you begin, things go very fast and so have everything organized: 1 extra large stockpot of nearly boiling water ready and waiting; 1 other large stockpot with peppers, vinegar, pectin; and have the 5 cups of sugar measured out in a bowl and ready to go so that when the full rolling boil is reached, the sugar goes in right away. Then, it all goes into jars and then the jars go into the large stockpot to process. Make sure you know your steps, what you’re doing next, and you’ll be fine. It’s really easy, but be organized.
Disclaimer: I am not a canning expert. This is what I did based on comparing the two recipes linked above, as well as countless other forums. I wrote out the directions and what I did in plain English and as simply as possibly in an attempt to demystify a complicated process but I am not a canning expert and if you have specific questions, Google things and do your own research b