Three-Pepper Jelly

READY IN: 45mins


  • 34
    lb jalapeno pepper
  • 34
    lb hot banana pepper
  • 12
    lb cayenne chile
  • 1
    cup unsweetened apple juice
  • 1 34
    ounces fruit pectin
  • 12
    teaspoon salt


  • Sterilize jars per manufacturers instructions.
  • Wash peppers and remove stems. Chop peppers in batches in your food-processor with equal parts of the vinegar. Process until chopped very fine.
  • and place in a large bowl with a tight fitting lid. When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover. Refrigerate for 24 hours.
  • To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth. Measure out exactly 4 cups of juice. If needed, add enough apple juice to make 4 cups.
  • Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly). Add sugar and bring to a rolling boil that cannot be stirred down. Stirring constantly, boil for 2 minutes and remove from heat. Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.