Recipe courtesy of Sean Timberlake
Save Recipe Print



Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.

Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on. 

Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly. 

Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.


Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.


Coconut Jelly

Recipe courtesy of Tyler Florence

Jelly Doughnuts

Recipe courtesy of Chuck Hughes

Jelly Roll

Jelly Doughnuts

Recipe courtesy of Noah Bernamoff

Jelly Doughnuts

Recipe courtesy of Gale Gand

Cranberry Jelly

Recipe courtesy of Food Network Kitchen

Acid Jellies

Recipe courtesy of Alton Brown

Browse Reviews By Keyword