Active Time
30 MIN
Total Time
1 HR
Serves : makes 3 half-pint jars
© Chris Court

How to Make It

Step 1    

In a large saucepan of salted boiling water, blanch the bell and Fresno chile peppers for about 30 seconds. Drain well. Rinse out the pan.

Step 2    

Add the vinegar and sugar to the saucepan and cook over moderate heat, stirring, until the sugar has dissolved. Add the peppers and cook, stirring occasionally, until softened, 5 to 7 minutes. Season with salt and pepper. 

Step 3    

Add pectin to the pepper mixture according to the liquid ratios on the package and boil for 1 minute. Funnel the hot jelly into 3 hot, sterilized jars, leaving about 1/4 inch of room on top. Screw on the lids securely. Using canning tongs, submerge the jars in a pot of boiling water, making sure they are covered by at least 1 inch of water, and boil for 15 minutes. Using the tongs, carefully transfer the jars to a rack to cool completely. Refrigerate until the jelly has set, at least 24 hours. 

Chef's Notes

Look for pectin (such as Sure-Jell or Pomona’s) that is for use in less- or no-sugar-needed recipes.

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