Thursday, October 8, 2015

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.  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.

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