Makes: ~ 5 half-pint jars
Prep: 45 minutes
Processing Time: 5 minutes (See option below under Tips)

INGREDIENTS:
• 5 cups chopped, yellow bell peppers (~4 large)
• ½ cup chopped Serrano chili peppers (~5)
• 1 ½ cups white distilled vinegar (5%)
• 5 cups granulated sugar
• 1 pouch (3 ounces) liquid pectin
 

DIRECTIONS:
Prep:
• Caution: Wear plastic or rubber gloves and do not touch your face while cutting hot peppers. If you do
not wear gloves, wash hands thoroughly before touching your face or eyes.
• Prepare boiling water canner.
• Pre-sterilize canning jars and keep hot until ready for use. (See option below under Tips). Wash lids in
warm soapy water and set bands aside.
Cook:
To Prepare Pepper Juice -
▪ Wash all peppers thoroughly; remove stems and seeds from the peppers. Do not remove the
membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there.
▪ Place sweet and hot peppers in a blender or food processor. Add enough vinegar to purée the
peppers, then purée
▪ Combine the pepper-vinegar purée and remaining vinegar into an 8- or 10-quart saucepan. Heat to
a boil; then boil 10 minutes to extract flavors and color.
▪ Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several
layers of cheesecloth may also be used.)
To Make Jelly –
▪ Measure 2-1/4 cups of the strained pepper-vinegar juice into the 8- to 10-quart saucepan. Stir in
sugar until dissolved and return mixture to a boil. Add the pectin, return to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat; skim off foam quickly.
Can:
• Fill hot jelly immediately into hot, pre-sterilized jars, leaving ¼ inch headspace. Wipe jar rim. Center
lid on jar and apply band, adjust to fingertip tight. Repeat until all jars are filled.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 5 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for 5
minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids
for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool,
dark place.

Tips:
• Option: A 10-minute process time in the boiling water canner can also be used and may provide a
stronger vacuum in the jar. Jars would not need to be pre-sterilized, but could be washed, rinsed
and kept hot until filling.
• To guarantee the most delicious, preserved foods, always begin with the best-quality produce at its
peak of ripeness.
• The use of yellow peppers gives this jelly a light golden color. Other color sweet peppers can be
substituted, but these will provide a different jelly color.
• Other hot peppers can also be substituted. It is best to start with a mild hot pepper flavor and
increase it to personal tastes.
• If properly prepared the jelly will have a mildly firm set. It is best to use half-pint jars.
• The addition of vinegar to the low-acid sweet and hot peppers makes this recipe safe for boiling
water canning. Do not reduce the amount of vinegar. The amounts of vinegar and sugar are also
necessary to provide the conditions required to form a gel with the added pectin.

Source: https://nchfp.uga.edu/how/make-jam-jelly/jellies/golden-pepper-jelly/