Paula Deen's pepper jelly recipe on FoodNetwork.com provides simple directions for making a hot pepper jelly. This flexible recipe works with any hot green pepper; Deen recommends jalapeño or serrano peppers.
To make this hot pepper jelly recipe, finely mince 3/4 cup of chopped green bell peppers and 1/4 cup of chopped hot green peppers in a food processor. Combine the minced pepper mixture with 1 1/2 cups of apple cider vinegar and 6 cups of sugar in saucepan.
Bring the saucepan to a boil, then remove it from the heat. Add 4 ounces of pectin and four drops of green food coloring to the mixture. Pour the jelly into sterilized, heated canning jars and seal.
FoodNetwork.com recommends using glass canning jars with two-piece lids. All jars must be free of cracks or chips, and the lid must be capable of creating a vacuum seal. Jars that do not meet these requirements do not properly preserve food.
To sterilize the glass jars and lids prior to canning, wash them thoroughly with soap and water. After rinsing, place the jars and lids in a saucepan and cover them with water. Cover the saucepan and boil for 15 minutes to sterilize the jars. This ensures that disease-causing bacteria are killed prior to canning.