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August 2, 2011
Hot Pepper Jelly
The Pantry
Prep time:
33 minutescooking time:
17 minutes“To tease us, Grandpa once put the Hot Pepper Jelly on the breakfast table with all the other jams and jellies.”
Ingredients
- 3 medium red bell peppers
- 2 medium green bell peppers
- 10 jalapenos
- 1 cup cider vinegar
- 1 (1 3/4-ounce) package powdered pectin
- 5 cups granulated sugar
Directions
1
Seed and finely chop red peppers, green peppers and jalapenos.
2
Combine the red peppers, green peppers and jalapenos in a large bowl and mix well. Measure 4 cups of the pepper mixture; reserve remaining pepper mixture for another use.
3
Place the pepper mixture in a large saucepot. Add vinegar and pectin and mix well. Bring to a boil over high heat, stirring mixture continually.
4
Add the granulated sugar and mix well. Return to a boil. Boil, stirring continually, for 1 minute. Remove from heat. Skim off foam.
5
Ladle into 6 hot, sterilized 1/2-pint jars, leaving 1/4-inch headspace. Seal with 2-piece lids. Process in a hot water bath for 10 minutes. Makes 6 (1/2-pint) jars.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma's favorite way to serve Hot Pepper Jelly was to spread it over a block of cream cheese, then serve it with wheat crackers. But she also used it to glaze a pork roast. Sometimes she mixed it with ketchup for a sort of barbecue sauce for grilled chicken.
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