Servings: 8 people
Calories: 246kcal
Equipment
- Saucepan
- knife
- cutting board
Ingredients
- 1 package of Sure Jell pectin
- 1/4 cup of water
- 1 tsp of salt
- 1/2 cup of white vinegar
- 1/2 cup of sugar
- 5 half-pint jars with lids and rings
- 1 cup of diced datil peppers
Instructions
- Gather all the necessary ingredients, and thoroughly wash your jars and lids in hot soapy water. Set them aside to air-dry.
- Grab a medium saucepan and add one package of Sure Jell pectin with ¼ cup of water and 1 tsp of salt. Stir until the pectin is dissolved completely.
- Combine 1/2 cup of white vinegar and 1/2 cup of sugar in a separate bowl. Stir until the sugar has dissolved, forming a syrup-like mixture.
- Add the diced datil peppers to the saucepan with the pectin mixture and mix until combined. Cook on medium heat while stirring continuously for 10 minutes, or until the mixture boils.
- Once boiling, turn off the heat and add the vinegar-sugar mixture to the saucepan. Stir until fully incorporated, then place back on medium heat to bring it back to a boil while stirring continuously. Boil for an additional minute to thicken.
- When the jelly has thickened, remove it from the heat and ladle it into your prepared jars. Make sure to leave some space between the top of the jar and the jelly for a proper seal.
- Tighten each lid onto its jar and let cool for 30 minutes before storing it in either your fridge or pantry.
Video
Notes
- If you want more heat in your jelly, add 1-2 extra datil peppers or reduce the amount of sugar. If you want less heat, just use fewer datil peppers.
- For a smoother texture, strain the mixture through a mesh strainer before ladling it into the jars. This will help remove any seeds that may be left over.
- To make sure your jelly is sealed, press down on the lid to ensure there’s no give. If it’s not sealed properly, you can retighten the lid and store the jar in the fridge for immediate use.
Nutrition
Calories: 246kcal
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