Easy Freezer Hot Pepper Jelly

Makes 7 half pint (8 oz.) jars

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, jam

Cuisine: American

Keyword: freezer jam, hot pepper jelly, jalapenos, no canning method jam, red pepper jelly

Servings: 7 half pint jars

Wash jalapenos and remove stem ends (for milder jelly, remove seeds.) Give peppers a rough chop and then pulse in the food processor until they are finely minced. Transfer peppers into a medium heavy bottomed pot.
Wash and trim remaining peppers. Give them a rough chop and pulse them in a food processor until finely minced. You may need to do this in batches so as not to overcrowd bowl of processor and get more even chop.
Add the peppers to pot with the jalapenos.
Add the vinegar and sugar to pot and stir to combine. Bring the pot to a boil, full rolling boil (a boil that doesn't stop bubbling when stirred) stirring constantly and then add the pectin. Use a whisk to make sure pectin is evenly distributed and doesn’t contain lumps. Boil, whisking / stirring, for one full minute.
Ladle the hot liquid into clean freezer safe jars, leaving 1-inch head space for expansion. Allow to cool before capping and refrigerating or freezing.
If your pepper bits float to the top while cooling, give the jelly an occasional stir to distribute them more evenly.
When the jelly is cool, cap and refrigerate or freeze jars.

This particular recipe is meant for the refrigerator/freezer because the acidity has not been tested for safe canning.
Jalapenos vary in heat, as a general rule if they have striations, they will be hotter than smoother even colored peppers. Adjust this recipe to your heat tolerance and preference, removing seeds and ribs for a minimal heat; leave them for more heat or bump up the heat by substituting serrano or cayenne peppers.
Sometimes I get 8 jars, sometimes 7, depending on the size of peppers used.
Important: This is a low-sugar jelly so make sure you use a less or no sugar needed pectin for it to set up and jell. (Sure Jell the pink box)
Make sure to wash your hands well after working with hot peppers.
Jelly will thicken as it cools, and even more as it chills.
Store in refrigerator for up to 3 weeks or in freezer for up to one year. To use frozen jam, allow it to thaw in refrigerator overnight
Serve over cream cheese with crackers for an easy appetizer, with Pimento Cheese Drop Biscuits, in Thumbprint Cheese Wafers with Pecans, use to make Pepper Jelly Syrup for Mini Chicken and Waffles Party Bites or in Pepper Jelly Vinaigrette.