Easy Homemade Hot Pepper Jelly

Prepare the Peppers: Place bell peppers in a food processor; pulse until finely chopped. Transfer to a strainer and drain well. This step is crucial for achieving the right consistency. (Prep time: 15 minutes)

Sterilize Jars: Inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new lids and rings in warm, soapy water. Immerse jars in boiling water or sterilize using a dishwasher; keep hot until jelly is ready. (Prep time: 20 minutes)

Combine and Boil: In a large, heavy-bottomed pot, combine the drained bell peppers, sugar, vinegar, pectin, and red pepper flakes. Bring to a rolling boil over high heat, stirring constantly. Boil hard for exactly 1 minute. A rolling boil is one that doesn't stop when stirred. Remove from heat. (Cook time: 10 minutes)

Jar the Jelly: Ladle the hot jelly into the hot, sterilized jars, filling to within ½ inch of the top. Gently run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims clean with a moist paper towel to remove any residue. Place lids on jars and screw rings on tightly. (Prep time: 15 minutes)

Process in Boiling Water Bath: Fill a large stockpot halfway with water. Bring to a boil, then carefully lower the filled jars into the boiling water using a jar holder. Add more boiling water, if necessary, to ensure the jars are covered by at least 1 inch of water. Return to a rolling boil, cover the pot, and process for 15 minutes. (Cook time: 30 minutes)

Cool and Store: Remove the jars from the stockpot and place them on a towel-lined surface to cool completely. You should hear a 'pop' as the jars seal. The jelly will be somewhat loose until fully cooled. Refrigerate after opening and use within 1 to 2 weeks for optimal quality.