Odd, no heat process? Do these peppers have added acid of some kind? If not, I don't think it would be safe. Peppers are very low acid and unless your adding a LOT of sugar for the pectin to set, it may not be safe either. Check the 'use before' date on the box of pectin. The Ball jars boxes today have no instructions that give any details of how to can. There are many very recent posts here about making jelly with hot peppers. Suggest that you do a search and you will come up with an overwhelming amount of threads and instructions on the same topic.

following the direction on the back of the Ball's jars to seal them, no Hot Water Bath

Whoa IÂm confused. IÂve not seen canning instructions on a Bernardin (Canadian equivalent to Ball) box since I started canning 5  6 years ago. Is it possible you have a box of freezer jam jars?

Regarding Jalapeno Jelly, the link below will point you in a SAFE direction. You can also search this Fourm in the search box at the bottom of this page for tried and safe pepper jelly recipes.

Not knowing your recipe, personally, after a week on the counter I would not eat the jelly but ultimately itÂs up to you. What ever you do, at least put it in the fridge ASAP until you decide your course.

Bill

Here is a link that might be useful: NCHFP Jams & Jellies

ksrogers, ottowapepper

The back of the box mentions washing the jars then placing them into hot water at a temp of 180 for around 10 minutes then fill them with whatever. I used a candy thermometer to measure the temp of the jars and lids not rings, to make sure the temp was consistent before putting the jelly mix into them. Nothing else like hot water bath was mentioned.

The recipe did call for a lot of sugar, somewhere around 8-9 cups if I remember correctly. The brand was sure gel and the recipe was inside the box for jalepeno jelly, I'll do a search on this as well. Thanks for all your help.

Here's a link to the box that I have, did I get the wrong thing. fyi the one's I have were not from this site but are the same kind.

http://www.freshpreserving.com/products/ball__regular_mouth_pint__16_oz__glass_preserving_jars/34.php?page_id=19

The Ball jar box is providing instructions for preparing (cleaning and warming) the jars and lids prior to use. It's not providing instructions on the canning process itself.

The instructions for making the jelly itself would come from the Ball Blue Book, other reliable canning books, or from trustworthy websites.

Also, there would be a recipe insert in the SureJell box. Looking at the SureJell site, I see this recipe for pepper jelly. It does call for a boiling water bath.

Carol

Here is a link that might be useful: SureJell Hot Pepper Jelly

Thanks Carol,

I'll look into getting the BBB from online and toss the contents from what I made. This was my first attempt so I figured something would be wrong.

The sure gel container has a quick and easy freezer pepper recipe in their box that is different from that mentioned on the link. That one looks like it would probably be better anyway, thanks for the info.

Scotty

Sorry to say that it cant be done safely like you have. The current Ball packaging is as shown in your link, but is meant for just the jars. In making jellies that are poured into jars while its boiling, doesn't require that the jars need a 180 degree bath. Most jelly recipes say that you can just simply fill the jars, which would have been cleaned, rinsed and ready to use. The lids, however, should never be boiled. I use a small caddy that holds 12 lids upright and, they sit in a pot of barely simmering water. If you are not liking all that sugar, you could reduce or eliminate it if you used a no/low sugar pectin, something like Pomona pectin. I also believe the recipes call for some acid, like vinegar or citric. Apple cider vinegar is a good choice. A 'hot water bath', is not safe. Its usually indicated to use a BOILING water bath. This processing method is what all of todays home canning requires when the words 'hot water bath' are mentioned. The jars are placed in a deep pot about an inch or two off the bottom. Boiling water must cover over the jars by at least 2 inches of water. There should also be a lid on the pot.
If you used pint jars (as in the link you provided), and made a recipe that makes 5-6 cups of jelly, and added more liquid, the product would not set. Regular pectins are very fussy about the exact amount of sugar they need to set up. Also, you should never double a recipe. With Pomona pectin, you can go up to about 30 cups or a bit more, and not even worry about sugar needs. Pomona doesn't need sugar to set, as its citrus based and uses calcium (included) to set up.