Ingredients:
1 pound jalapeño peppers (about 20 medium, 1½ cups chopped)
1 medium yellow or orange bell pepper (optional)
6 cups granulated sugar
1 cup apple cider vinegar
3 large peaches (1½ cups chopped)
1 (1.75-ounce) box Sure-Jell Original powdered pectin
¾ cup water
Instructions:
If making shelf-stable jelly, fill a large water bath canner with water and bring it to a boil. If making refrigerator or freezer jelly, skip this step.
Wash jars in hot, soapy water. Sterilize jars if canning for shelf storage.
Wearing kitchen gloves, remove the stems and seeds from the jalapeños and bell pepper, if using. Finely chop them with a knife or pulse in a food processor.
In a large 6- to 8-quart pot, combine the chopped peppers, sugar, and apple cider vinegar.
Bring the mixture to a rolling boil, stirring occasionally, and boil for 3 minutes.
Peel and chop the peaches.
Stir the peaches into the boiling pepper mixture. Return to a rolling boil and cook for 2 minutes.
In a small saucepan, combine the powdered pectin and water. Bring to a boil and cook for 1 minute.
Stir the cooked pectin into the peach mixture. Bring back to a rolling boil and boil for 1 full minute.
Remove from the heat and skim off any foam.
Ladle the hot jelly into prepared jars, leaving appropriate headspace. Wipe the rims clean and secure the lids and rings.
For freezer jelly, let the jars stand for 24 hours until fully set. Store in the refrigerator for up to 3 weeks or freeze for up to 1 year.
For shelf-stable jelly, place the filled jars on a canning rack in the boiling water, ensuring at least 1 inch of water covers the jars.
Cover the pot and return the water to a full boil. Process quarter-pint jars for 5 minutes or half-pint and pint jars for 10 minutes.
Carefully remove the jars and place them on a towel to cool completely. Listen for the lids to pop and confirm they are sealed. Allow the jelly to set for at least 24 hours, or up to 2 days, before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 day 50 minutes
Kcal: 722 kcal per serving | Servings: 7 half-pint jars
