Crescendo Five Pepper Jelly

⏱ 90 mins 🍽 5 1/2 pints, 88 serving(s) 🏷 Canadian

This reliable Canadian pepper jelly recipe is a favourite for good reason. It combines a colourful mix of sweet bell peppers with a kick of hot peppers, simmered with sugar and vinegar into a glossy preserve. The result is a versatile jelly that pairs wonderfully with cheese and crackers or as a glaze for meats like chicken, pork, or fish. It is straightforward to prepare and scales up perfectly for larger batches, making it ideal for stocking the pantry.

Crescendo Five Pepper Jelly

Ingredients

  • 1/2 lb maistro sweet bell pepper
  • 1/2 lb crescendo sweet pointed bell pepper
  • 1/4 lb dolce super sweet baby bell pepper
  • 1/4 lb misto sweet red pepper
  • 3 gusto hot peppers, seeded and chopped finely
  • 3 1/2 cups sugar
  • 1 cup cider vinegar
  • 4 tablespoons pectin, liquid

Method

  1. Chop all the peppers into 1-inch pieces, then process them very finely in a food processor, ensuring the hot pepper seeds are discarded first.
  2. Place the finely chopped peppers into a deep kettle, add the sugar and cider vinegar, then bring the mixture to a boil while stirring to dissolve the sugar completely.
  3. Stir the liquid pectin into the kettle and continue boiling, stirring frequently, until the mixture reaches the jelly stage at 222ºF on a candy thermometer.
  4. Carefully pour the hot jelly into sterilised Mason jars, leaving a ¼ inch gap at the top of each jar.
  5. Use a clean silicone spatula to gently release any trapped air bubbles by running it between the jelly and the jar sides. Wipe the jar rims with a damp cloth before sealing them with lids.
  6. Note: Special equipment required includes a candy or instant read thermometer and a pair of canning tongs.

Nutrition (per serving)

Sodium1900 mg

Recipe details

CategoryCanadian
Authoroilpatchjo