Tiger Pepper Jelly

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Prep Time
5 minutes
6 8-ounce jars


Yield: 6 8-ounce jars
1 cup yellow bell pepper (finely diced)
1 cup red bell pepper (finely diced)
1 cup jalapeno pepper (finely diced)
1 cup poblano pepper (finely diced)
1/2 cup apple cider vinegar
5 cups granulated sugar
1 package powdered pectin (1.75 ounce)


Step 1

Sterilize six 8-ounce jars.

Step 2

Heat a large saucepan over medium-high heat and add the yellow, red, jalapeno and poblano peppers.

Step 3

Add the Tiger Sauce and apple cider vinegar and stir well. Add the pectin and bring to a boil.

Step 4

Add the sugar and cook over high heat, stirring, until it comes to a boil. Cook for 1 ½ to 2 minutes.

Step 5

Remove from heat and ladle jelly into sterile jars, filling to ¼-inch from top of jar. Cover with the lids and screw the bands on tight.

Step 6

Place jars into canner with hot water completely covering the jars. Cook on high heat until it comes to a boil. Boil for 5 minutes then remove from heat. Let cool.

Step 7

Store in the refrigerator for up to 6 months.


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