Saturday, August 26, 2017

Hot Pepper Jelly

This is a great, versatile recipe that you can make as hot and sweet as you'd like.  As long as you have between 1 1/2 and 2 cups of peppers, you'll have success.  You can use any combination of peppers that you'd like.  For this particular recipe I used 1 small green bell pepper, 1/2 red bell pepper, 2 small jalapenos, 4 habaneros and 1 7-pot chili pepper.  I seeded and removed the ribs of all peppers, but keep them in if you really like it hot. And please wear rubber gloves when dealing with hot peppers.  Don't try to be a hero.  You'll regret it.  Trust me.

Two of my favorite ways to eat pepper jelly is in Baked Brie with a fresh baguette or simply drizzled over a block of cream cheese and served with crackers.  

Hot Pepper Jelly
Makes approximately 6 1/2 half-pints

1 cup bell pepper, chopped small
1/2 - 1 cup hot peppers, minced
1 1/2 cup white vinegar
5 cups granulated sugar
3 oz liquid pectin


1.  In a large pot, combine the peppers, vinegar and sugar.  Dissolve the sugar and bring mixture to a full boil.  Boil 5-6 minutes, stirring often.

2.  Remove from heat, add pectin and combine.  Transfer jelly to warm canning jars and process in a hot water bath for 10 minutes.  Remove, wait for the 'ping' and cool.


~ Sara :)