Here in the South, Pepper Jelly is a beloved jelly. Beautiful in color, and sweet with a little heat; this classic jelly is perfect for entertaining by serving it on top of cream cheese or goat cheese. It also makes a great glaze for a pork tenderloin, hot wings, or salmon. Follow these steps and to learn how to make your own Homemade Hot Pepper Jelly. Be sure to make extra, this Homemade Hot Pepper Jelly is great for gifts. https://www.aforkstale.com/make-homemade-hot-pepper-jelly/
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40 Comments
She forgot to mention that the jars and lids need to be sanitized in very hot water for at least 15 mins before laddling.
Hello, just for your safety. The Jar Lifter must be used for the other side. 😉
Look at this example: https://www.greenlivingaustralia.com.au/jar-lifter
I just made this recipe and as I hear the jars popping, Im praying it tastes as good as it smells. It makes a pretty presentation with my wine jelly’s for the holidays.
Ok, i waited over night to see if this jelled, and it did not. I followed directions to the t. My pectin was not to expire until 2022…so i had every thing done right. Must be a very thin jelly or your recipe is wrong…
This video is absolutely the best "how to" for canning anything I have viewed. I too researched making pepper jelly and was beginning to lose my mind until I found this video. So well done. Absolutely made my day! I'm making this tomorrow. Cheers!!!
Best video ever. To the point. TFS. ❤️
I’m going to make this ! Thx for being brief 👍🏻
Been searching ut for different video. You pretty much did everything others did in a min and a half. Thanks.
Thank you for sharing this recipe. I made your Hot PepperJjelly recipe with a little extra kick.and it is delicious. In fact it was so good I want to make a triple batch. Can your recipe be tripled and still jell? Thanks again. Mae Vaughan
Would it be possible to reduce the amount of sugar?
Would this work in 4 oz jars instead? Would I need to modify at all?
Yes! I am absolutely loving the short videos! Thank you so much, please consider a few of my requests.
* Cowboy candy
* Southern corn bread
* Tamales
* Burritos in a jar
* Fried Chicken
* Pickles (few dif ways)
* Anything with shelf life
Honestly there's no limit. This channel will take off if you stay with the "canning" type videos. It's a big deal right now. Also I love the music, but it will be too loud for your older viewers as it is about 2 or 3 notches higher than your voice. Anyhow, Take care! I can't wait to see more sweet short videos from you.
can I use less sugar in this recipe?
Ya ya quick easy 👍
The first time I had the jelly was with calamari! Amazing and cant wait to make it myself…
Thanks for the video!
Oh it would be great if every YouTube channel explain their recipes as simple as you. Thanks for sharing
you shouldnt have to press down in middle ( it should ping on its own ) wait ( they will ping if done properly ( you dont have to push
Does this work well if you double up?
Ovations to you. I made this a couple of days ago, the recipe is uncomplicated and delicious. My neighbor finished her half pint in less than 24 hours.
be nice to know how many jars and what size to use.
Great video. You are holding the jar tongs upside down. The rounded rubberized end holds right under the band.
WOW, Lady you made instructions clear, Any messup and I'm to blame.
I won't say " it wasn't me"
Bet I do copy and bet I like it.
Thanks for the teaching Lady 😊
Opss?
About how much does this yelds
Help ?
Other than that a very clear video
Made your recipe twice already! Really delicious! Thanks!
How long does this need to set before eating? Are they good to go overnight
respect for anyone who does all their cooking with a spoon ! =)
I wish I could love this and give you all the views and likes, everyone’s recipe videos should be just like this! The actual recipe and to the point without a life story!! Thank you a million times!
Could you use regular distilled white vinegar?
GM please flip your jar gripper the black part is your handel. It's a common mistake. The rubber part prevents your jar from slipping.
Thank you so much for getting to the point. As an old, longtime Infantryman and one time Drill Sergeant I am usually yelling "get on with it" !! Especially just standing there telling us "what I am about to do" .BEFORE a simple task..
so for you folks that missed that awesome ingredient to this recipe, here is a half cup of fresh, organic "yapping"
"what I am about to do is , as you see I have 3 different colors of peppers here, these are red ones and these are green ones and these are yellow ones, and what I am gonna do is take my knife and go over to my cutting board and start to slice and chop these up into small squares, like diced, I am gonna dice the red ones and the green ones, and for the yellow ones i am gonna slice into long slices to be different than the diced red ones and green ones, now remember you could dice the yellow ones, and slice either the red ones or green ones if you want, but i like to slice the yellow ones when i am making my pepper jam and so today I am gonna slice the yellow ones and dice these green ones and these red ones ok?? so lets go over here to the cutting board, and I have my knife here, and so, I will start here with,,, let's see, should we start with the red ones today or the yellow ones?? (proceeds to show 20 minutes of nothing but chopping)
Your are using the wrong ends of you tongs to take the jars out,
Turn the music down so I can here what you're saying.
Cream of tarter boil, this will remove dark bottom of your pressure canner
What do you mean by process for 5 minutes? Do you mean boil for five minutes or do I take them off of boil?
Great 👍 the jar holder was upside down just turn it the other way to pick up ur jars .but everything looked beautiful great job🥰🥰🥰🙂
You are holding the jar lifter upside down.
Straight to the point just like I like it ❤️👏🏼👏🏽👏🏿👏👏🏻👏🏾
Great video! At the end the music is too loud to hear the instructions post-canning boil.
Great little video honey. Sorry you are using your jar lifters upside down. But you probably already found that out by now.
Have to try this! Thank you!